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.
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.
You can chop any or all of the vegetables ahead of time. This recipe includes the following vegetables:
- purple cabbage
- green onion
- 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.
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!