Crispy Fish Tacos

Crispy Fish Tacos
Staff Writer

Photo Modified: Flickr/stuart_spivack/CC BY-SA 4.0

These delicious and authentic Crispy Fish Tacos will take you to the streets of Mexico right in your very own kitchen.

Click here for more of our best taco recipes.

1
Servings
Deliver Ingredients
Makes
2 Tacos

Ingredients

For the Chipotle Mayo

  • 2 eggs
  • 4 Ounces white vinegar
  • 2 Ounces lime juice
  • Salt, to taste
  • 16 Ounces canola oil
  • 4 Ounces chipotle
  • 4 cloves garlic

For the Pickled Cabbage

  • 8 Ounces white cabbage
  • 3 Ounces white vinegar
  • 1 Teaspoon Piquin powder
  • 8 Ounces red cabbage

For the Beer Batter

  • 32 Ounces Negra Modelo
  • 4 Ounces chipotle
  • 2 Ounces salt
  • 16 Ounces all-purpose flour

For the Tacos

  • 2 Ounces fresh filet of fish
  • 2 tortillas

Directions

For the Chipotle Mayo

Mix all ingredients in a food processor, adding the oil slowly to make a thick, emulsified mayonnaise.

For the Pickled Cabbage

Mix all ingredients well and set aside.

For the Beer Batter

Mix well until the batter has a smooth and creamy texture.

For the Tacos

Wet the fish fillet in the beer batter and deep-fry in 350-degree canola oil for about 3 to 4 minutes, or until golden.

Season the fish with pikin salt and then allow the excess oil to drain off the fried fish.

Serve the fish over two hot  tortillas with the chipotle mayo, topped with pickle cabbage anda lime wedge on the side.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.