Let’s “taco” ‘bout how awesome these baja fish tacos are! The fish in these yummy tacos are covered in a homemade batter and fried/crisped to perfection. Every bite is filled with flavor and your family will love them for your weekly Taco Tuesday nights.
And if you like this recipe, you might also enjoy my recipe for these delicious Mango Salsa Shrimp Tacos with cilantro cream sauce!
- 2 pounds fresh or frozen firm whitefish such as tilapia, cod or red snapper
- 1 ½ cups all-purpose flour – divided
- ¼ cup cornstarch
- 1 tablespoons paprika
- 1 teaspoon baking powder
- 1 cup beer **see notes
- 1 large egg, lightly beaten
- Vegetable oil for frying
Garnish Ingredients for Tacos:
- Fish Taco Sauce (recipe below)
- Red cabbage or cabbage slaw mix
- Salsa or Pico de Gallo
- Lime wedges
Ingredients for Fish Sauce:
- 1 cup sour cream, regular, light or Greek yogurt
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 2 tablespoons freshly squeezed lime juice
- Sriracha or hot sauce to taste, optional
Prep Time: 10 min
Cook Time: 5 min
Directions for Fish:
If using frozen fish, begin by thawing it out. Rinse and pat dry with a paper towel.
Next, make the batter: in a medium-sized bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.
Add beer and egg to the dry ingredients and stir until all ingredients are well-combined but still slightly lumpy.
Preheat oven to 200 degrees. Once heated, place a sheet pan inside to warm.
Add 1 inch of oil (for frying) in a large skillet and heat to 375 degrees F.
Add remaining ¾ cup flour to a shallow dish.
Dip fish in flour and shake off excess.
Next, dip it into the batter and fry for 2-4 minutes until crispy and golden, about 4-5 pieces at a time (or whatever your skillet fits).
Drain on paper towel and place on sheet pan in oven to keep warm.
Repeat for any remaining fish.
Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.
Directions for Fish Sauce:
Add all ingredients to a medium-sized bowl and whisk together.
Pour into a jar and cover. Refrigerate for about 2 hours before serving.
For the fish batter, you may substitute Sprite or ginger ale in place of beer.