Fried Fish Tacos

by elyn_ryn

Fried fish tacos made with fresh white fish are delicious! There is a fair amount of prep for this recipe, so it is nice to have a partner help you make them. If you are making them by yourself, you can do a few things up to a day ahead to help speed up the process.

Things to Make Ahead of Time

Pico de Gallo

These tacos have pico de gallo, along with all the other chopped vegetables. You can make pico ahead of time, so the flavors have a chance to meld. Click here for my pico de gallo recipe.

Lime Crema

You can make the sauce for these tacos ahead of time. Just stir all the ingredients together and chill. It has a subtle spicy taste from sriracha and sweet chili sauce, and onion and garlic powder also add flavor. But the most prominent taste is from the lime juice. The longer you let the sauce chill, the better this lime crema tastes.

Chopping Vegetables

You can chop any or all of the vegetables ahead of time. This recipe includes the following vegetables:

  • purple cabbage
  • green onion
  • cilantro
  • tomato
  • lettuce
  • avocado
  • roasted corn

Chop the cabbage, onion, cilantro, tomato, and lettuce and place each in a separate container or bag and refrigerate. If you slice the avocado ahead, dip it in lemon juice to keep it from turning brown. Then store it in an air-tight container in the refrigerator until ready to use it.

You can also roast the corn ahead of time in a frying pan and store it in the refrigerator until you want to use it. Lay it out about 30 minutes before you want to use it.

White Fish

I suggest cod for this recipe, although you can use other white fish. It is best to use a mild white fish that holds together well when you cut it into strips. Some fish to consider include tilapia, bass, grouper, and haddock, to name a few.

Preparing the Fish

Cut the fish about four inches long and one inch thick. Wet it in buttermilk.

Then dredge the fish in the dry mixture, which has both flour and cornstarch. The addition of the cornstarch serves to make the fish crunchier than flour alone.

Heating the Oil

Use an oil with a high smoke point such as canola, vegetable, or peanut oil. Canola oil has a neutral taste, so it won’t change the taste of your food. Heat the oil to 350 degrees F before placing the fish in it. Cook the fish to an internal temperature of 145 degrees F.

Room Temperature Ingredients

Take out anything stored in the refrigerator about 30 minutes ahead of time. If the ingredients are too cold, they will cool the fish. To assemble the tacos, place a fish strip into the tortilla shell first and then add the sauce, vegetables, and finally the pico de gallo. Enjoy!

Print Recipe
Fried Fish Tacos
Fried whitefish tacos with pico de gallo and veggies
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Prep Time 30 minutes
Cook Time 25 minutes
Servings
Ingredients
Lime Crema
Fish
Tacos & Toppings
Prep Time 30 minutes
Cook Time 25 minutes
Servings
Ingredients
Lime Crema
Fish
Tacos & Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Lime Crema
  1. Stir together the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder until well mixed. Place in the refrigerator.
Cooking Fish
  1. Pour the buttermilk into a wide, shallow bowl.
  2. In another wide, shallow bowl, add the flour, cornstarch, red pepper, salt, and pepper. Stir to mix.
  3. Soak the fish strips in buttermilk for 5 minutes.
  4. Pour 2 inches of cooking oil into a pan. Heat it to 350 degrees F.
  5. Take the fish out of the buttermilk and dredge it in the flour mixture until well coated. Then shake off the excess.
  6. Add a few fish pieces to the hot oil and fry until golden brown or the internal temperature is 145 degrees F.
Assembling Tacos
  1. In a skillet, melt a tablespoon of butter and add fresh or frozen corn. Stir on medium heat until the corn is cooked and starting to toast. Remove from the heat.
  2. In a non-stick skillet, heat tortilla shells one at a time for a few seconds until starting to toast. Remove from the heat and gently fold in half.
  3. Place chunks of fish, lime crema, pico de gallo, corn, cabbage, lettuce, green onions, cilantro, and avocado in the folded tortilla shells. Serve immediately.

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