Best 4 Wonderful Fried Fish Tacos Recipes

To achieve the perfect balance of crispy fish, soft tortillas, and vibrant toppings in your fried fish tacos, the journey begins with selecting the right ingredients. From experimenting with different fish varieties to choosing the perfect taco shells and assembling the tacos with a medley of fresh and tangy ingredients, every step holds significance. Let's embark on a culinary adventure as we gather the essential elements and explore the art of crafting extraordinary fried fish tacos that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

FRIED FISH TACOS

Fried Fish Tacos image

Make and share this Fried Fish Tacos recipe from Food.com.

Provided by Chef Gorete

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs cod, loins or 2 lbs basa fillets
3 cups panko breadcrumbs
3 eggs
2 teaspoons cold water
salt and pepper, to taste
vegetable oil, for frying
16 soft corn tortillas or 16 flour tortillas
1 (14 ounce) bag Coleslaw
2 avocados, sliced (optional)
1 tomatoes, sliced (optional)
1/2 cup jalapeno dip or 1/2 cup chipotle mayonnaise

Steps:

Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
*Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.

Nutrition Facts : Calories 423.1, Fat 7.3, SaturatedFat 1.6, Cholesterol 122.5, Sodium 417.3, Carbohydrate 56.9, Fiber 5.6, Sugar 3, Protein 31.3

CRISPY FISH TACOS RECIPE BY TASTY

Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

WONDERFUL FRIED FISH TACOS

Wonderful Fried Fish Tacos image

Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet.

Provided by Christine

Categories Mexican Recipes

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup dark beer
1 cup all-purpose flour
½ teaspoon salt
1 ½ pounds cod fillets, cubed
1 quart vegetable oil for frying
20 (6 inch) corn tortillas
5 cups shredded cabbage
1 cup mayonnaise
¼ cup salsa
1 lime, cut into wedges

Steps:

In a shallow bowl, whisk together beer, flour, and salt.
Rinse fish, and pat dry. Cut into 10 equal pieces.
In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa

Nutrition Facts : Calories 471.6 calories, Carbohydrate 37.5 g, Cholesterol 33 mg, Fat 28.3 g, Fiber 4.8 g, Protein 17 g, SaturatedFat 4.1 g, Sodium 353.1 mg, Sugar 2.2 g

FRIED FISH TACOS

fried fish tacos image

Make and share this fried fish tacos recipe from Food.com.

Provided by Joni Young

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 lbs cod fish fillets, cubed
1 quart vegetable oil (for frying)
20 6-inch corn tortillas
5 cups shredded cabbage
1 cup mayonnaise
1/4 cup salsa
1 lime, cut into wedges

Steps:

In a shallow bowl, whisk together beer, flour, and salt.
Rinse fish, and pat dry.
Cut into 10 equal pieces.
In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
Using a fork, coat fish pieces in batter.
Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
Fry until golden, about 2 minutes.
Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
Repeat to fry remaining fish.
Stack 2 tortillas.
Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
Garnish with mayonnaise, lime wedges and salsa.

Tips:

Choose the right fish: White fish, such as cod, tilapia, or mahi-mahi, is best for fish tacos. These fish are mild in flavor and have a flaky texture.
Season your fish well: Before frying the fish, season it with a flavorful blend of spices. This will help to enhance the taste of the fish.
Use fresh tortillas: Fresh tortillas are essential for the best fish tacos. You can either make your own tortillas or purchase them from a local Mexican grocery store.
Load up your tacos: Once you have fried the fish and prepared the tortillas, it's time to load up your tacos. Add your favorite toppings, such as shredded cabbage, diced tomatoes, sliced avocado, and salsa.
Serve with a squeeze of lime: A squeeze of lime is the perfect finishing touch for fish tacos. The lime juice adds a bright and tangy flavor that complements the other ingredients.

Conclusion:

Fish tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a fun and festive party appetizer. With a little planning and preparation, you can easily make fish tacos at home that are just as good as, if not better than, the ones you would get at a restaurant. So next time you're looking for a tasty and satisfying meal, give fish tacos a try!