Description
Learn to make classic crispy fish tacos with firm white fish, a light batter, and fresh toppings for a delicious meal.
Ingredients
Scale
- 1.5–2 lb firm white fish, cut into 8–10 portions
- 1 cup all-purpose flour (or gluten-free alternative)
- 1 cup panko (optional for hybrid crust)
- 1 tsp baking powder (for beer batter)
- Salt & black pepper
- 1 cup beer or sparkling water (for batter)
- Oil for frying (vegetable, canola, sunflower)
- Small head of cabbage, thinly sliced
- 1 lime, plus wedges
- Crema or thin yogurt-based sauce
- Fresh cilantro, diced onion, salsa as desired
- 8–10 small tortillas
Instructions
- Prep fish and toppings (15 minutes).
- Make batter and heat oil (10 minutes).
- Fry fish in batches for 15–30 minutes until golden brown, then assemble tacos and serve.
Notes
Ensure fish is cut into uniform pieces for even cooking. Rest fried fish on a wire rack to maintain crispness.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg