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Crispy Fish Tacos

Crispy Fish Tacos Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish fillets, cut into 1-inch strips
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp kosher salt, plus more for seasoning
  • ¾ cup cold light beer or sparkling water
  • Neutral oil, for frying
  • 2 cups shredded green cabbage
  • ¼ cup mayonnaise
  • 2 tbsp sour cream
  • Juice of 1 lime
  • ¼ tsp salt
  • 8 small corn tortillas
  • Toppings: sliced avocado, pickled jalapeños, hot sauce, cilantro (optional)

Method
 

  1. Whisk mayonnaise, sour cream, lime juice, and salt in a bowl until smooth. Toss with cabbage and set aside.
  2. Pour 2 inches of oil into a heavy pot and heat to 350°F. Pat fish dry and season with salt.
  3. Whisk flour, cornstarch, baking powder, and salt. Stir in cold beer just until combined.
  4. Dip fish into batter, let excess drip, and fry in batches until golden, 3 to 4 minutes per side. Drain on paper towels and season with salt.
  5. Warm tortillas in a dry skillet. Fill with fish, slaw, and toppings and serve immediately.

Notes

The batter is at its crispiest right after frying, so work in batches and serve as soon as the last piece comes out of the oil. If you need a head start, make the slaw up to a day ahead and hold it chilled.