Fried Fish Tacos Recipe

Dice the tomatoes into small, even pieces (about 1/4 inch). Place in a medium bowl.

Finely chop the onion and jalapeño (remove seeds for less heat) and add to the tomatoes.

Add chopped cilantro, lime juice, salt, and pepper. Stir to combine and taste; adjust salt or lime as needed. Refrigerate while preparing fish so flavors meld.

Pat fish fillets dry with paper towels and cut into 6 evenly sized pieces (one piece per taco; this recipe makes 6 tacos / 3 orders). Season lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Set up a dredging station: one shallow bowl with 1 tablespoon flour for dredging, one bowl for the batter.

Make the batter: in a bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper. Gradually whisk in 3/4 cup very cold beer or sparkling water until smooth and slightly thick but still pourable. Keep batter cold (set bowl over a larger bowl with ice if desired).

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Working in batches of 2–3 pieces to avoid overcrowding, lightly dredge fish pieces in the 1 tablespoon flour, shaking off excess. Dip each piece into the cold batter to coat completely, letting excess drip off.

Carefully lower battered fish into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness, flipping once with tongs. Cook until internal temperature reaches 145°F (63°C) and batter is crisp and deeply golden.

Transfer fried fish to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining fish.

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes.

Make the crema: in a small bowl combine 1/4 cup sour cream (or crema), 2 tbs mayonnaise, and 1 tsp hot sauce (if using). Stir until smooth; adjust hot sauce to taste.

To assemble each taco: place a warm tortilla on a plate, add about 1/4 cup shredded cabbage, top with one piece of fried fish, spoon 1–2 tbs pico de gallo over the fish, and drizzle with crema. Squeeze a wedge of lime over the top if using.

Serve immediately so the batter stays crisp. This recipe yields 6 tacos (3 orders of 2 tacos each or 1 order of 3 tacos as described).