A taste of San Diego, these fried fish tacos have pieces of battered, fried fish inside corn tortillas, topped with a creamy, tangy white sauce.
Photos Updated August 2015
Another not so authentic Mexican meal, but more of a Baja California feel to this. I LOVE fish tacos. But I have never made them. I used to have a roommate that made excellent fish tacos by broiling salmon, but I decided to go with more of a restaurant version. This is another allreicpes.com recipe from my box that I have been wanting to try, but have not been daring enough. But thanks to my fry daddy, frying anything is a breeze!!
I had the hardest time finding cod for some reason (I thought it would be an easier fish to find) but I ended up finding some frozen, and it worked well. (Yet another reason I want to move to Seattle!!) This is a great fried fish taco recipe, but I would make sure you only make as much as you are going to eat – it does not make the best leftovers. The recipe said that it makes 8 tacos, but I thought it would make about 12. We had a lot leftover.
As we were eating, my husband was telling me about a restaurant he went to a lot when he lived in Tacoma where they would serve a salsa/cocktail sauce with their fish tacos, so I might try something like that out next time as well. But the fish batter was perfect. These Fried Fish Tacos made for a really enjoyable Cinco de Mayo, even though we weren’t partying!!
I also made a yummy Dulce de Leche cheesecake that I will post tomorrow.
- ½ cup plain Greek yogurt
- ½ cup sour cream
- 1 lime, juiced
- ½ jalapeño pepper, seeds and ribs removed, finely minced
- 1 teaspoon capers, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon dried dill
- ½ teaspoon salt
- pinch cayenne pepper
- oil, for frying
- 16-18 oz firm white fish (cod, halibut, tilapia)
- 1 cup all-purpose flour, plus more for dusting the fish
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg, lightly whisked
- 1 cup club soda or tonic water
- 16 small corn tortillas
- shredded cabbage
- minced cilantro
- lime wedges
- In a medium bowl, combine the yogurt, sour cream, and lime juice; stir to combine. Add the jalapeño, capers, oregano, cumin, dill, salt and pepper. Stir completely, then cover and refrigerate until ready to use. (This sauce is great if you make it just before serving, but does get better after being refrigerated for a few hours. So if you can, make the sauce ahead of time.)
- Add and inch or two of oil to a large, heavy pan and bring to 375ºF.
- Cut the fish into 1-ounce pieces.
- In a bowl, stir together the flour, cornstarch, baking powder and salt. In another bowl, stir together the egg and the club soda, then add it to the dry ingredients. Stir until combined - there may be some lumps, but that is normal.
- Dust the fish with flour. Working in batches as to not crowd the pan, drop the pieces of fish into the batter, then into the oil. Cook, turning as needed, until the fish is golden brown, 5-7 minutes. With a slotted spoon, transfer the fish to a paper towel lined plate and sprinkle with kosher salt while still hot. Keep the fish warm and continue frying the fish until done.
- Put a small amount of oil in a small skillet and heat over medium heat. Add a tortilla and cook for a few seconds until golden, then turn and cook the second side. Transfer to a paper towel lined plate and repeat with the remaining tortillas.
- To serve, stack 2 tortillas, then add some cabbage, 2-3 pieces of fish, and then some of the white sauce. Top it off with fresh, minced cilantro and a squeeze of lime.
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