Best Fried Fish Tacos Recipes

WONDERFUL FRIED FISH TACOS

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

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Steps:

• Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
• Heat oil in a large skillet over medium-high heat.
• Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
• Heat tortillas in a separate skillet over medium-low heat.
• Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
• Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)

Steps:

• Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
• Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
• When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
• Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

PANKO-FRIED SALMON FISH TACOS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
• Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
• Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon.
• Heat oil in a large skillet over medium heat.
• Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
• Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
• Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

CRISPY FRIED FISH TACOS

Steps:

• 1.In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice. 2.In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat. 3.Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter. 4.In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

CRISPY FRIED-FISH TACOS WITH HOISIN MAYONNAISE

Steps:

• In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
• In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
• Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.
• In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish.
• Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

FRIED FISH TACOS

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.*.

BATTER FRIED HADDOCK FISH TACOS

Steps:

• 1. CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
• 2. CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 3. AVOCADO-MANGO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 4. BATTER FRIED HADDOCK AND TORTILLAS: Preheat the oven to 350 degrees F.
• 5. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
• 6. In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
• 7. In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
• 8. To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8 NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!

CRISPY FRIED-FISH TACOS

Steps:

• In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
• In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
• Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.
• In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

'OVEN-FRIED' FISH TACOS

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray.
• Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
• Place on prepared baking sheet.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
• Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.

BAJA FRIED FISH TACOS

Steps:

• 1. In a shallow bowl, combine beer, flour, and salt. Whisk to blend well. After it is mixed, let it settle at room temperature for an hour. ** Then whisk vigorously before dunking the fish in it. This will give your fish a lighter crispier taste on the outside.
• 2. Rinse fish, pat dry, and cut into 4 equal pieces.
• 3. In a deep, heavy pan, heat 1 inch of oil over medium-high heat to 360 degrees F on a deep-frying thermometer. Using a fork to turn fish, coat 2 pieces of fish with beer batter; lift out and drain briefly. Slide batter-coated fish into oil; turn up heat to maintain oil temperature. Cook, turning once, until fish is golden (about 2 minutes). Lift from oil with a slotted spoon and drain briefly on paper towels. Keep warm while you batter and fry remaining 2 pieces of fish.
• 4. Mix the mayonnaise with the yogart and season with pepper to taste; set aside.
• 5. *** To assemble each taco, stack 2 warmed tortillas; top with fish and a fourth of the cabbage. Spoon on the mayonnaise mixture and salsa to taste. Squeeze lime over filling; then fold tortillas to enclose filling and enjoy!

FRIED FISH TACOS

Steps:

• Preheat oven to 350°F.
• Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.
• Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
• While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
• Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
• Assemble tacos with warm tortillas, fish, and accompaniments.

VEGAN FRIED 'FISH' TACOS

Steps:

• Pat the tofu with a fiew pieces of kitchen roll to remove excess moisture. Use a knife to break the tofu into rough 1-inch chunks - I like them to be imperfect, not cubes, so they look nicer!
• Place the breadcrumbs into one wide shallow bowl.
• Place the flour, salt, smoked paprika, cayenne and cumin into another wide shallow bowl and stir together.
• Place the milk into a third wide shallow bowl.
• Take the chunks of tofu and gently coat them in the flour then the milk then the breadcrumbs and onto a baking sheet.
• Fill a deep frying pan with 1/2 -inch depth of vegetable oil. Place over a medium heat and let the oil get hot - sprinkle a breadcrumb in and if it start to bubble and brown, the oil is hot enough. Add chunks of breaded tofu to the oil and fry until golden underneath then flip and cook so it's golden all over. Remove to a baking sheet lined with kitchen roll to drain. Repeat with the remaining tofu.
• For the pickled onion:.
• Heat the apple cide vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink.
• Serve the hot fried tofu in warmed tortillas (I warm them over the lit gas ring of my stove), pickled onion, a smear of vegan mayo, some avocado and shredded cabbage.

WONDERFUL FRIED FISH TACOS

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

FRIED FISH TACOS

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.

CLINTON KELLY'S FRIED FISH TACOS

Steps:

• Prepare the Spicy Crema and Cabbage Slaw before cooking fish.
• Vegetable Oil (for frying)2 1/2 pounds Halibut (cut into 1"x4" pieces)Saltfreshly cracked Black Pepper1 1/2 cups Flour12 ounces Dark Mexican Beer
• Preheat oil to 350 F.Pat fish dry and season lightly with salt and pepper. In a bowl, whisk together the flour with salt and pepper to taste. Stir in beer and set aside.
• Working in batches, dip the fish into the beer batter to coat completely, allowing excess to drip back into bowl. Gently place in the hot oil. Cook for 3 to 4 minutes, until rich golden. Remove from oil to a paper towel-lined plate and season with salt.
• Corn Tortillas (6-inch; warmed)Cilantro (to garnish)Lime Wedges (to garnish)
• To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fried fish over sauce. Top with Cabbage Slaw. Garnish with cilantro and lime wedges.
• 3 cup Mayonnaise2 teaspoons chopped Chipotle Peppers (in adobo sauce)Salt
• For the Spicy Crema:Stir together the ingredients and adjust seasoning to taste.
• cups shredded Green Cabbage1/2 Red Onion (slivered & rinsed with water)2 tablespoons White Wine Vinegar2 Limes (juice)Saltfreshly cracked Black Pepper
• For the Cabbage Slaw:Toss all the ingredients together in a large bowl and set aside. This can be covered and store in the fridge a few hours in advance.Helpful Tips:1.Rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.2.Cod or mahi-mahi would be good alternatives for the halibut.