These fish tacos are assembled at the table and eaten with your hands. They can turn any gathering of respectable people into a group of unruly friends with riotous laughter. There’s no pretense here. Just kick off your shoes, grab yourself a drink, and have a good time!
Why Make Crispy Fish Tacos
I mean, really, what’s not to love about fish tacos? A crispy breading, loaded with chili powder and citrus, encasing tender, flaky white fish? It’s perfect. And the crunchy tang of lime-honey coleslaw that balances the heaviness of fried food? All I can say is, “I’ll take more of that, please!” And the cumin, garlic, and citrus crema that adds a little creaminess to every bite? I love it all, and I want you to love it, too.
Crispy Fish Tacos: Batter vs. Breading
There is a difference between battered fish tacos and breaded fish tacos.
Batter is liquid based, often with added beer. You quickly dip fish in a beer flour bath, then fry it.Breading is when you dip the fish in a liquid, usually milk or buttermilk, then press it into a dry coating of panko, breadcrumbs, or a flour mixture.
Baja-style fish tacos are usually made with a batter. I tried that with this recipe, and I just preferred the texture and crunch of the breaded fish better. I also found the breading stayed on the fish better than the batter did.
Tips for Frying Fish for Tacos
For this recipe, I coated the fish in milk, breaded it, then fried it. I like to bread all of the fish before I start to fry it. I do this for two reasons:
The Best Fish for Fish Tacos
Firm-fleshed white fish is usually the best choice for breaded fish tacos. They are mild in flavor, and they hold up well to frying. Two of my favorites are cod and walleye. When testing this recipe, I used two different brands of frozen fish that I thawed at home. I noticed a pretty significant difference in the quality of the fish between the brands. I used the store brand from both my regional grocery store and a Whole Foods. The cod from my regional grocer wasn’t as thick or firm. It kind of smooshed apart when I pressed on it, and it didn’t stick together well when I fried it. The 365 Brand Wild Caught Cod Fillets from Whole Foods was firm, held its shape when gently pressed, and held up to frying. If you’ve made battered or breaded fish before, and it didn’t turn out the way you thought it should, it might have been the brand. Try sourcing from a different company next time, and you might be pleasantly surprised.
Cutting the Fish for the Tacos
I like to cut the fish portions on the bias (a diagonal cut). This cut provides longer strips that fit well in the taco shell. Make each cut about an inch thick, and you’ll have the perfect piece every time.
The Best Oil for Frying
High heat oil is best for frying food. Good choices are canola, safflower, and sunflower oil.
What to Serve With Fish Tacos
Honestly, two to three tacos are pretty filling even for big eaters. But if you like to present your friends and family with a feast, then serve these tacos alongside any of these tasty sides.
Jicama Salad Mango Avocado Salsa Watermelon Salad With Cotija, Jicama, and Lime Mexican Fruit Cocktail
Don’t forget the drinks! I often serve festive nonalcoholic drinks at parties, but I always provide a selection of spirits such as vodka, gin, or tequila alongside those drinks. That way, my non-alcohol-consuming friends can enjoy a zero-proof cocktail and still feel like they are a part of the celebration. And those who want to add a little booze to their drink can imbibe to their liking! I only have to make one drink, and everyone has options. It’s a win-win.
Strawberry Watermelon Agua Fresca Cucumber Lime Mint Agua Fresca
However, if you’re all booze all the time, then try any of these tasty concoctions.
Blender Pina Colada Classic Margarita Panache
Can I Make Fish Tacos Ahead of Time?
Let’s say you want to throw a party, and fish tacos are on the menu. You can make almost every component at least two to three days ahead of time. Then, do the final breading and frying just before serving. For the crema, mix it all together, and store it in a covered container in the fridge for up to three days. Some of the liquid may separate during that time, but don’t worry. You can just give it a quick stir. For the taco slaw, I prefer to chop everything up and keep the fresh ingredients in one container, then make the dressing and store it in another. This is because the color from the purple cabbage will bleed into the other ingredients. Do this up to two days before the party. Then, just before serving, give the dressing a good shake and toss it together with all of the vegetables and herbs. For the fish, thaw and slice it to size 24 hours before the party. You can make the flour mixture up to a week in advance. Half an hour before you want to serve the tacos, bread and fry them. Dinner’s ready!
Need More Tacos in Your Life?
Bang Bang Shrimp Tacos Grilled Fish Tacos With Strawberry Pineapple Salsa BBQ Pulled Jackfruit Tacos Hawaiian SPAM Tacos With Pineapple
1 1/2 limes, divided 2 tablespoons honey 2 tablespoons avocado or canola oil 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 cups thinly sliced red cabbage (about a 1/2 small head of cabbage) 5 radishes, cut into matchsticks (3/4 cup of matchsticks) 1/4 cup minced red onion 1/2 cup fresh cilantro 1 jalapeno pepper, seeded and minced
For the crema:
1/2 cup sour cream 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt
For the fish:
1 lime, divided 1/2 cup all-purpose flour 1/4 cup cornmeal 2 teaspoons smoked paprika 1 1/2 teaspoons kosher salt, plus more for seasoning 1 teaspoon garlic powder 3/4 teaspoon cayenne pepper 1/2 cup whole milk, heavy cream, or buttermilk 1 1/2 pounds skinless cod fillets, fresh or thawed from frozen Freshly ground black pepper 4 cups high-heat oil, such as canola oil 10 small (5-inch) flour tortillas, street taco style
To make the crema, stir together the sour cream, the juice from the remaining lime half, chili powder, garlic powder, cumin, and salt. If the crema seems too thick, you can always thin it with a little milk or additional lime juice. Set it aside. On another medium plate, add the milk, and juice from half of the lime. The milk will thicken and look slightly curdled. Cut the fillets on the bias (a diagonal cut) into strips about 1-inch thick, season them with the juice from the remaining lime half, and sprinkle with salt and pepper. If you don’t have a thermometer to test the temperature, sprinkle a little of the breading into the oil. If it sizzles and pops, it’s ready. Fry the fish in batches so you don’t bring down the temperature of the oil too much. Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown. Remove from the oil and drain on the prepared paper towels.
