Why You’ll Love This Fried Fish Tacos Recipe
If you’re searching for a dish that’s both delicious and satisfying, you’ll love this fried fish tacos recipe. The crispy, golden-brown fish pairs perfectly with fresh toppings, creating a burst of flavor in every bite.
I adore how easy it’s to whip up, making it perfect for weeknight dinners or casual gatherings with friends. The balance of textures—crunchy fish, creamy avocado, and zesty coleslaw—will have everyone coming back for seconds.
Plus, you can customize each taco to suit your taste, whether you prefer a kick of spice or a milder flavor. Trust me, you won’t want to miss this!
Ingredients of Fried Fish Tacos
When it comes to making the perfect fried fish tacos, the ingredients you choose can make all the difference. The combination of fresh, flavorful components is what elevates these tacos from good to absolutely unforgettable.
Trust me, once you gather everything you need, you’ll be excited to get cooking. So, let’s take a look at what you’ll require to whip up this delightful dish.
Ingredients for Fried Fish Tacos:
- 2 lbs cod loins or 2 lbs basa fillets
- 3 cups panko breadcrumbs
- 3 eggs
- 2 teaspoons cold water
- Salt and pepper, to taste
- Vegetable oil, for frying
- 16 soft corn tortillas or 16 flour tortillas
- 1 (14 ounce) bag coleslaw
- 2 avocados, sliced
- 1 tomato, sliced
- 1/2 cup jalapeño dip or 1/2 cup chipotle mayonnaise
Now, let’s chat about a few considerations regarding these ingredients. First off, if you’ve got a preference for a type of fish, go for it! Cod is flaky and mild, while basa is slightly sweeter — both are great options.
And if you’re feeling adventurous, you could experiment with different toppings. Perhaps some diced mango for a tropical twist or a sprinkle of cilantro for freshness?
Oh, and don’t forget to taste as you go. A little extra seasoning can make a big impact, especially when it comes to the fish.
Just remember, cooking is all about making it your own and having fun along the way. So, roll up your sleeves and get ready for some crispy, delicious goodness.
How to Make Fried Fish Tacos
Making Fried Fish Tacos is easier than you might think, and trust me, once you get the hang of it, you’ll be hooked! Let’s dive right into the process.
First, you’ll want to fill a large deep frying pan about 1/3 full with vegetable oil and heat it up to a sizzling 375°F. That’s the sweet spot for frying—hot enough to get that beautiful golden-brown crust on your fish.
While the oil is heating, cut your fish (either 2 lbs of cod loins or basa fillets) into 4 equal pieces. Sprinkle some salt and pepper on those fillets—seasoning is key here, my friends.
Now, in a separate dish, beat together 3 eggs, 2 teaspoons of cold water, and a bit more salt and pepper. This will be your egg wash. After that, grab 3 cups of panko breadcrumbs and place them in another dish.
It’s time to get a little messy—dip each piece of fish into the egg wash, letting any excess drip off, and then coat it in the panko breadcrumbs. Make sure they’re nicely covered, and then lay them out on a tray lined with paper towels. Let them rest for about 15 minutes to allow the breading to set. This is a vital step—trust me, you don’t want your coating to fall off while frying.
Once your oil is hot and ready, carefully add a few pieces of fish at a time into the pan. Don’t overcrowd it; you want them to fry evenly and get that crispy texture. After 5 to 7 minutes, they should be golden brown and cooked through. Drain them on more paper towels to soak up any excess oil.
While that’s happening, warm up your 16 soft corn or flour tortillas in a dry frying pan over medium heat—just 30 seconds each to make them soft and pliable.
Now comes the fun part: assembly! Spread some jalapeño dip or chipotle mayonnaise on the tortillas, layer them with coleslaw, avocado slices, tomatoes, and finally, add the crispy fish.
And just like that, you’ve created a taco that’s not only delicious but also worthy of a fiesta. Enjoy every bite, and don’t be shy about licking your fingers afterward.
Fried Fish Tacos Substitutions & Variations
While I love the classic fried fish taco recipe, there are plenty of substitutions and variations you can try to mix things up and cater to your taste preferences.
For the fish, feel free to swap in tilapia or shrimp if you prefer. You can also use gluten-free breadcrumbs for a lighter option.
Instead of coleslaw, try a mango salsa for a sweet twist, or add pickled red onions for a tangy punch.
Want a bit of heat? Toss in some sliced jalapeños or switch to spicy mayonnaise.
The possibilities are endless, so get creative and enjoy your tacos!
Additional Tips & Notes
Experimenting with substitutions and variations can really enhance your fried fish tacos, but a few additional tips can elevate the dish even further.
First, don’t skip resting the breaded fish; it helps the coating adhere better. I also recommend using a thermometer to guarantee the oil stays at 375°F for that perfect crispiness.
For added flavor, consider marinating the fish in lime juice and spices before breading.
Finally, serve your tacos with fresh lime wedges and cilantro for a burst of brightness that ties everything together. These small touches can make a big difference in your taco experience!