Crispy Fish Tacos
These Fish Tacos bring taco truck flavor straight to your kitchen. Golden, crackly-crisp beer-battered cod meets a tangy, cilantro-flecked cabbage slaw in a warm tortilla, and one bite is all it takes to understand why fish tacos have such a devoted following.
The Mexican lager in the batter gives the cod an incredibly light, shatter-crisp coating, while a splash of lime and fresh cilantro keep the whole dish tasting bright instead of heavy. Best of all, this recipe comes together with pantry staples and a quick fry, so you can have a restaurant-quality dinner on the table on any weeknight.
Helpful Tips
- Watch your oil temperature: Keeping the oil at a steady 350 degrees F is key to getting that crisp, golden crust without greasy fish, so use a thermometer and let the oil come back up to temp between batches.
- Let the fried cod rest on a wire rack: Draining on a rack instead of paper towels keeps the bottom of the batter crisp instead of steaming it soft, so the coating stays crunchy all the way to the table.
- Make the slaw ahead of time: The cabbage slaw actually improves as it sits, since the lime juice and mayo have time to soften the cabbage slightly, so feel free to mix it up to 30 minutes before frying the fish.
You Might Also Like These
Crispy Fish Tacos
These Fish Tacos have crackly-crisp beer-battered and cilantro-flecked cabbage slaw in a warm tortilla, one bite is all it takes to understand why fish tacos have such a devoted following.
Ingredients
- 1 pound cod cut into short strips or bite-size chunks
- salt and black pepper for seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 8 ounces Mexican lager
- Vegetable oil for frying
- 2 cups green cabbage thinly shredded
- 1/4 cup cilantro leaves roughly chopped
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice + zest
- 1/4 teaspoon salt
- 8 small flour tortillas
Instructions
- Season the cod with salt and pepper.
- In a bowl, mix together the paprika, granulated garlic, flour, and beer, to form a batter.
- Heat about 2 inches of oil in the bottom of a pot or skillet until it reaches 350 degrees F.
- Dip the cod pieces in the batter, shake off any excess, then fry them in the oil for about 3 minutes per side, until golden brown. Transfer to a wire rack set over paper towels to drain.
- In a bowl, combine the cabbage and cilantro. Add in 2 tablespoons of mayonnaise, lime juice, zest, and salt. Stir to coat.
- Heat the tortillas in a skillet on the stovetop until warmed.
- Add a couple of pieces of cod to each tortilla. Top with the slaw. Finish with some extra cilantro and a squeeze of lime.
Nutrition
Calories: 180kcalCarbohydrates: 17gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 26mgSodium: 351mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 138IUVitamin C: 8mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!
