GW Fins’ Tempora Fried Lionfish Tacos Recipe

Staff Writer
These lionfish tacos can be made on the beach
fish taco

These lionfish tacos can be made on the beach and always remind Chef Flynn of the flavors of the Florida Keys and finding his passion for diving there.

This recipe is courtesy of Tenney Flynn, chef and owner of GW Fins in New Orleans

Deliver Ingredients


For the Batter

  • 1 Cup Cornstarch
  • 1 Cup All-purpose Flour
  • 1 pinch of Baking Soda
  • 1 pinch of Baking Powder
  • 1 Teaspoon Creole Seasoning
  • 1 bottle of Light Beer

For the Chipotle Slaw

  • 1 Cup Blue Plate Mayonnaise
  • 1 Chipotle Pepper in Adobo
  • 1 Tablespoon Adobo Sauce
  • 2 Tablespoons Fresh Lime Juice
  • 1 Teaspoon Creole Seasoning
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 2 Cups Shredded Cabbage
  • 1/2 Cup Finely sliced Red Pepper
  • 1/2 Cup Chopped Green Onions
  • 1/4 Cup Finely chopped Cilantro

For the Fish

  • 1/2 Pound Speckled Trout, cut into three inch pieces
  • 2 Teaspoons Creole Seasoning


For the Batter

Mix the dry ingredients in a mixing bowl and mix in beer.  Add a handful of ice and stir.  Let sit until ice is melted.

For the Chipotle Slaw

Blend ingredients with a hand mixer until mixed thoroughly.

Mix ingredients together and then pour Chipotle Dressing on slaw and toss through.


For the Fish

Sprinkle fish with creole seasoning and then dip into batter. 

Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes.  

Place on paper towels to blot extra oil.

Brown white corn tortillas in a hot iron skillet.


To Assemble:

Place slaw on corn tortillas, then one or two pieces of fish. 

Fish Tacos can be garnished with avocados, tomatoes, chopped green onions and diced cilantro. 

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.