Fried Basa Fish Taco Recipe

Prepare Fish

Pat basa fillets dry with paper towels and cut into taco-sized strips about 3–4 inches long. Place in a bowl, season with 1 tsp salt, 1 tsp black pepper and 1 tbsp lime juice. Toss gently and let sit while you prepare the batter (10 minutes).

Make Batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp paprika. In a separate small bowl beat 1 egg, then stir into the dry mix. Gradually whisk in 3/4 cup cold beer (or sparkling water) until a smooth, slightly thick but pourable batter forms. Do not overmix — slight lumps are fine. Keep batter cold.

Heat Oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or deep pan to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry Fish

Working in batches to avoid overcrowding, pat seasoned fish strips dry again. Dredge each strip lightly in a little extra flour if desired (this helps the batter adhere), then dip into the batter, letting excess drip off. Carefully lower into hot oil and fry 2–3 minutes per side until golden brown and crisp and the fish reaches 145°F (63°C) and flakes easily. Use a slotted spoon or tongs to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if frying multiple batches.

Make Slaw

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup carrot, and 2 tbsp chopped cilantro. In a small bowl whisk together 3 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate until ready to serve.

Blend Crema

Scoop the flesh of 1/2 ripe avocado into a blender or bowl. Add 1/4 cup sour cream (or Greek yogurt), 1 tsp lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1 tsp water. Puree or mash until smooth and creamy; add additional water 1/4 tsp at a time if you want a thinner sauce. Taste and adjust seasoning. Keep chilled until assembly.

Warm Tortillas

Heat tortillas briefly in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Keep them covered with a clean towel to stay pliable.

Assemble Tacos

Place a warm tortilla on a plate. Add a small handful (about 1/3 cup) of cabbage slaw, top with a piece or two of fried basa (about 2–3 oz fish per taco). Drizzle 1–2 tsp avocado crema over the fish, garnish with a few cilantro leaves and pickled jalapeños if using. Serve with lime wedges for squeezing over the tacos.

Serve

Serve immediately while fish is hot and crispy. Leftover components (slaw and crema) will keep covered in the refrigerator for up to 2 days; fried fish is best eaten same day.