Crispy Fish Tacos Recipe

CRISPY FISH TACOS

1. 1

   Prepare fish coating

   In a large bowl, whisk together flour, cornstarch, baking powder, paprika, oregano, garlic powder, onion powder, cumin, salt, and black pepper. Slowly whisk in beer or sparkling water until a thick, pancake-like batter forms. Let rest 10 minutes.

2. 2

   Prep fish

   Pat fish pieces dry with paper towels. If using larger fillets, cut into uniform strips to ensure even cooking.

3. 3

   Heat oil

   Pour vegetable oil into a high-sided skillet to a depth of 2 inches. Heat to 350°F (175°C). Use a thermometer for accuracy.

4. 4

   Batter and fry

   Dip each fish strip into the batter, allowing excess to drip off. Carefully lower into hot oil. Fry in batches 3–4 minutes per side, until golden and crispy. Remove to a rack or paper towels to drain excess oil.

5. 5

   Warm tortillas

   Lightly warm corn tortillas in a dry skillet or microwave wrapped in a damp towel until pliable.

6. 6

   Assemble toppings

   In a mixing bowl, toss slaw mix with enough creamy dressing to lightly coat. Grate or chop pico de gallo if desired. Keep guacamole ready in a small bowl.

7. 7

   Assemble tacos

   Place a tortilla on a plate, add a layer of slaw, a few pieces of crispy fish, spoonable pico, drizzle with crema or dressing, top with guacamole, and scatter tortilla crumbs and a few dashes of black hot sauce. Repeat with remaining tortillas.

8. 8

   Serve with sides

   Serve warm with cooked rice and seasoned black beans on the side. Offer extra hot sauce and lime wedges for squeezing over the fish.