Fried Fish Tacos Recipes

BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS

Steps:

• Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
• Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
• Shred your cabbage with a sharp chef's knife or a mandolin slicer.
• Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
• In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
• Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
• Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
• Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
• Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
• Continue the deep-frying process until you've cooked all your cod.
• Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
• Top with your cabbage slaw in Baja sauce
• Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
• Immediately serve and enjoy your fried fish tacos with slaw!

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

FRIED FISH TACOS

Steps:

• Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
• Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
• Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
• Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
• To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
• Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
• *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.

FISH TACOS

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

AIR-FRYER FISH TACOS

Steps:

• Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once. , Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

FRIED FISH TACOS

Steps:

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry.
• Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
• Using a fork, coat fish pieces in batter.
• Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
• Fry until golden, about 2 minutes.
• Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
• Repeat to fry remaining fish.
• Stack 2 tortillas.
• Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
• Garnish with mayonnaise, lime wedges and salsa.