Crispy Fish Taco Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Cut into 1/2- to 3/4-inch wide strips suitable for tacos (about 8–12 strips depending on fillet size). Season lightly with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper, rubbing gently so the seasoning adheres.

Make the batter

In a shallow bowl or wide dish whisk together the all-purpose flour (3 tbs), cornstarch (2 tbs), paprika (1 tsp), ground cumin (1 tsp), garlic powder (1 tsp), remaining kosher salt (1/2 tsp) and remaining black pepper (1/4 tsp). Gradually whisk in the cold sparkling water or beer (3/4 cup) until you have a smooth, slightly thick batter that coats the back of a spoon. Batter should be lump-free but still pourable; if too thick add 1–2 tbs more cold liquid.

Heat the oil

Pour vegetable oil into a wide, heavy skillet or cast-iron pan to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a wooden spoon handle inserted into the oil shows steady bubbling around it.

Fry the fish

Working in batches so you don't overcrowd the pan, dip each fish strip into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 2½–4 minutes, turning once, until golden brown and crisp and the fish registers 140–145°F (60–63°C) or flakes easily. Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep finished pieces in a warm oven (200°F / 95°C) while frying remaining fish.

While fish cooks, whisk together mayonnaise (1/2 cup), Mexican crema or sour cream (1/4 cup), hot sauce (1 tbs), lime juice (1 tbs), honey or agave (1/2 tsp) and salt (1/4 tsp) in a small bowl until smooth. Taste and adjust heat or lime as desired. Transfer to a squeeze bottle or small bowl for serving.

Warm tortillas

Warm the tortillas just before serving: char briefly over an open flame, warm in a dry skillet for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30–45 seconds until pliable.

Assemble tacos

Place a warmed tortilla on a plate. Add a small handful (about 1/4 cup) of shredded cabbage, then 2–3 pieces of the crispy fish depending on size. Drizzle 1–2 tbs of the quick taco sauce over the fish. Top with cilantro leaves, a squeeze of lime, and any optional garnishes such as diced avocado (2 tbs), pickled red onion (1–2 tbs), or crumbled cotija (1–2 tbs). Repeat to make 8 tacos.

Serve the tacos immediately while fish is hot and crunchy. Offer extra lime wedges and sauce on the side. If making ahead, keep fried fish on a wire rack in a low oven to maintain crispness up to 20–30 minutes; avoid covering tightly or it will steam and lose crispness.