Best Crispy Fish Tacos With Spicy Sweet And Sour Sauce Recipes

CRISPY FISH TACOS

Crispy Fish Tacos image

Provided by Tyler Florence

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Steps:

To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yield: 8 servings

CRISPY FISH WITH SWEET AND SOUR SAUCE

Crispy Fish With Sweet and Sour Sauce image

You really can use any large meaty fillets of fish for this, cod, snapper and tilapia are good. You might want to double this recipe, this is really good!

Provided by Kittencalrecipezazz

Categories Halibut

Time 34m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs halibut fillets (cut into about 1-inch pieces)
1/4 cup cornstarch
2 cups flour
6 tablespoons vegetable oil
4 teaspoons baking powder
1 teaspoon seasoning salt
1 pinch cayenne pepper
2 cups water
4 cups favorite sweet and sour sauce (homemade or purchased, or to taste)
1 large bell pepper, seeded and coarsley chopped (use red bell pepper)
4 cups vegetable oil (for deep-frying)

Steps:

Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
Heat about 4 cups oil in a wok or deep saucepan to 375°F.
Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
Serve with rice.

Nutrition Facts : Calories 3015.9, Fat 252.1, SaturatedFat 32.9, Cholesterol 93.1, Sodium 1457.2, Carbohydrate 123.5, Fiber 4.6, Sugar 56.1, Protein 68.7

FISH TACO SAUCE

Fish Taco Sauce image

I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.

Provided by Kaylee Flores

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon sriracha hot sauce

Steps:

Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

Nutrition Facts : Calories 50 calories, Carbohydrate 0.9 g, Cholesterol 4.9 mg, Fat 5.2 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 48.9 mg, Sugar 0.2 g

CRISPY FISH WITH SWEET-AND-SOUR SAUCE

Crispy Fish with Sweet-and-Sour Sauce image

Categories Fish Ginger Fry Bon Appétit

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.