Crispy Fish Recipe

Prep Fish

Pat the fish fillets dry with paper towels and cut into 3–4 oz strips or pieces suitable for tacos (about 8 pieces). Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make Batter

In a medium bowl, whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp paprika, and 0.5 tsp salt. If using, beat 1 egg in a small bowl, then whisk into the dry mix. Gradually whisk in 0.75 cup cold sparkling water until a smooth, slightly thick batter forms (it should coat the back of a spoon but still be airy). Keep batter cold: set bowl over another bowl with ice if available.

Dredge

Place an additional 0.25 cup flour in a shallow dish. Lightly dredge each seasoned fish piece in the flour, shaking off excess, then immediately dip into the cold batter, allowing excess to drip back into the bowl.

Heat Oil

Pour 2 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of batter sizzles and rises to the surface.

Fry Fish

Working in batches to avoid crowding, carefully lower battered fish pieces into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature about 145°F / 63°C) and batter is crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Season immediately with a light pinch of salt.

Keep Warm

If frying multiple batches, keep finished fish in a 200°F (95°C) oven on a wire rack to stay crisp while you finish the rest.

Make Quick Sauce

In a small bowl mix 0.25 cup mayonnaise, 0.25 cup sour cream, 1 tsp hot sauce, 0.25 tsp garlic powder, and 0.25 tsp salt. Stir until smooth and adjust heat or seasoning to taste with more hot sauce or lime juice from wedges.

Warm Tortillas

Warm 8 tortillas: stack and wrap in a clean kitchen towel and microwave 30–45 seconds or warm individually on a dry skillet over medium heat 15–30 seconds per side until pliable.

Assemble Tacos

On each warmed tortilla, spread about 1 tablespoon of the quick sauce. Top with shredded cabbage (about 1/4 cup per taco), 1 piece of crispy fish, a sprinkle of chopped cilantro (about 1 teaspoon), and pickled jalapeños if using. Squeeze lime over the top and add sliced avocado and crumbled cotija if desired.

Serve

Serve immediately so the fish stays crisp. Provide extra lime wedges and hot sauce on the side.

If using sliced avocado and crumbled cheese, add them to the tacos after fish is placed to prevent avocado from getting warm and cheese from melting too much. Sprinkle cheese sparingly to complement the flavors.