Crispy Fish Tacos Recipe

I’ve always been a taco fanatic, and when i tried out these crispy fish tacos with firm white fish dipped in a light beer batter, topped with crunchy cabbage and a kickin’ chipotle mayo on warm corn tortillas, i knew i had just stumbled onto something seriously epic.

I love making these crispy fish tacos because they combine lean, firm white fish dusted in flour and cornstarch then dipped in a cold beer batter. The crunchy texture of cabbage with a tang of chipotle and lime makes it a nutrient-packed meal I really enjoy.

Ingredients

• Firm white fish is high in protein and offers a light, tender taste.
• Flour and cornstarch form a crispy crust, delivering carbohydrates and crunch.
• Cold beer or club soda lightens the batter and creates airy crunchiness.
• Shredded cabbage gives fibre, vitamins, and a refreshing crunch every bite.
• Chipotle peppers add smoky heat and tang, boosting the overall flavor.
• Fresh lime juice cuts richness and brightens each delicious bite.
• Mayonnaise forms a creamy sauce that balances the vibrant, spicy notes.
• Salt and pepper enhance flavour and bring out each ingredient’s natural taste.

Ingredient Quantities

• 1 lb firm white fish fillets (like cod or mahi-mahi)
• 1 cup all-purpose flour (divided, some for dusting the fish)
• 1/2 cup cornstarch
• 1 tsp salt (for the batter)
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 3/4 cup cold beer or club soda (for a light batter)
• Vegetable oil for frying
• 8 small corn tortillas
• 2 cups shredded cabbage (a mix of green and red if you like)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/2 cup mayonnaise (for the sauce)
• 1 to 2 chipotle peppers in adobo sauce, minced (adjusted to taste)
• 1 tsp lime juice (for the sauce)
• Extra salt and pepper to taste (for seasoning the sauce)

How to Make this

1. Start by patting the fish fillets dry with paper towels and then lightly dust each piece with some of the all-purpose flour.

2. In a large bowl, combine the rest of the flour with the cornstarch, 1 tsp salt, black pepper, paprika, and garlic powder. Slowly mix in your cold beer or club soda until you get a smooth but slightly thick batter.

3. Pour enough vegetable oil into a deep frying pan so that it can submerge the fish a bit and heat it over medium-high heat until it gets hot enough for frying.

4. Dip each floured fish fillet in the batter – make sure its fully coated – then carefully fry them in the hot oil for about 3 to 4 minutes per side or until golden and crispy.

5. Remove the fish from the oil and let them drain on paper towels so that excess oil is absorbed.

6. While the fish is cooling a bit, warm the corn tortillas on a skillet or grill until they’re soft and pliable.

7. In a separate bowl, toss together the shredded cabbage and chopped fresh cilantro.

8. In another small bowl, mix the mayonnaise with the minced chipotle peppers, lime juice, and a little extra salt and pepper to make your tangy sauce.

9. Assemble your tacos by placing a piece of crispy fish onto each tortilla, topping it with a generous amount of the cabbage mix, and drizzling the chipotle sauce over the top.

10. Garnish each taco with a wedge of lime and enjoy your delicious crispy fish tacos while they’re still warm!

Equipment Needed

1. Paper towels for drying the fish
2. Measuring cups and spoons to get the right amounts
3. A large bowl to mix the batter
4. A small bowl to whip up the tangy sauce
5. A deep frying pan that’s big enough to submerge the fish a bit
6. Tongs or a slotted spoon for flipping and removing the fish from the oil
7. A skillet or grill pan for warming up the tortillas
8. A whisk or spoon for stirring the batter and sauce
9. A knife for chopping the cilantro and other ingredients
10. Plates or a serving dish to assemble the tacos on

FAQ

• Q: Can I use a different type of fish?
  A: Sure, you can try any firm white fish, but cod and mahi-mahi are best for keeping that crispy texture.
• Q: What if I don’t have beer for the batter?
  A: No worries, club soda works great too and makes the batter light and airy.
• Q: How do I keep the fish super crispy?
  A: Make sure the oil is nice and hot before frying and use a light dusting of flour on the fish before dipping in the batter.
• Q: Can I make a healthier version by baking the fish?
  A: You can bake it, but you’ll miss out on that extra crunch that frying gives these tacos.
• Q: What can I serve with these fish tacos?
  A: Try topping them with shredded cabbage, cilantro, a squeeze of lime, and a drizzle of the chipotle mayo for a perfect flavor combo.

Crispy Fish Tacos Recipe Substitutions and Variations

• If you cant get firm white fish fillets like cod or mahi-mahi, try tilapia or even salmon for a bit of a different taste.
• Instead of all-purpose flour, you can use a gluten-free flour blend or even rice flour if you need a lighter, gluten safe option.
• If you dont have beer for that crispy, airy batter, club soda or sparkling water works just as awesome.
• Not into chipotle peppers? You can mix a pinch of cayenne pepper with a little extra smoked paprika to keep that spicy flavor going.

Pro Tips

1. Pat your fish really dry before you dust it with flour. It might seem extra work, but it’ll help the batter stick and make your fish extra crunchy when fried.

2. Keep your beer or club soda super cold when you mix it with the flour and cornstarch. A cold mixture will give you a lighter, crispier coating that can’t be beat.

3. Don’t put too many fish pieces in the oil at once. Crowding the pan drops the temperature and makes the fish soggy instead of giving them that neat golden crunch.

4. Let your chipotle mayo sauce chill for a little while before assembling the tacos. It gives time for the flavors to blend and takes this dish to a whole new level.