Crispy Fish Tacos

$- 1 lb white fish fillets (cod or tilapia) - 1 cup all-purpose flour - 1 cup cornmeal - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper, to taste - 2 eggs, beaten - 1 cup buttermilk - Vegetable oil for frying - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - 1 lime, cut into wedges - ½ cup fresh cilantro, chopped - Spicy mayo (1/2 cup mayonnaise mixed with 1 tablespoon sriracha) When making crispy fish tacos, first gather all the ingredients. You need fresh white fish fillets like cod or tilapia. Fresh fish gives the best taste. The batter needs flour, cornmeal, and baking powder for a crispy crunch. Next, season your batter. Garlic powder, paprika, and cumin add great flavor. Don't forget salt and pepper! For the extra toppings, grab some eggs and buttermilk. These help the batter stick. You will also need vegetable oil for frying and corn tortillas to hold the fish. Finally, prepare your toppings. Shredded cabbage adds crunch. Sliced avocado brings creaminess. Fresh lime and cilantro brighten the tacos. You can also whip up spicy mayo for a flavor kick. These ingredients come together for a tasty meal. With the full recipe, you'll create crispy fish tacos that impress everyone! First, rinse the fish fillets under cold water. This helps remove any unwanted bits. After rinsing, pat the fish dry with paper towels. Dry fish gives a better crust. Next, cut the fish into strips or small pieces. This size makes them easy to eat in tacos. In a medium bowl, mix the dry ingredients. Combine flour, cornmeal, baking powder, garlic powder, paprika, cumin, and a pinch of salt and pepper. This blend gives the fish great flavor. In another bowl, whisk the beaten eggs and buttermilk. The wet mixture keeps the batter sticky. Now, dip each piece of fish in the wet mixture. Allow the excess to drip off. Then coat it thoroughly in the dry batter. Make sure to cover every side. Set the coated fish pieces on a plate. This step prepares them for frying. Heat about 1 inch of vegetable oil in a large skillet. The oil should be hot but not smoking. Carefully add the fish pieces in batches. Fry them for 3-4 minutes on each side. Look for a golden brown color and crisp texture. Once cooked, transfer them to a paper towel-lined plate to drain excess oil. In another skillet or directly over an open flame, warm the corn tortillas. Heat them for about 30 seconds on each side. This softens the tortillas and makes them easy to fold. Warming adds flavor and makes the tacos more enjoyable. Now it’s time to put everything together. Place crispy fish on each tortilla. Top with shredded cabbage, avocado slices, and cilantro. For added taste, drizzle spicy mayo over the fish. Squeeze a lime wedge over the top for a fresh kick. Enjoy this delicious dish with the full recipe. To get that perfect crunch, use cold buttermilk. It helps the batter stick well and creates a great texture. Another important tip is to avoid overcrowding the frying pan. If you add too many pieces at once, they will steam instead of fry. Fry in small batches for the best results. I prefer shallow frying for these tacos. It uses less oil and makes it easier to control the heat. Deep frying can work but often makes the fish too oily. If you want a healthier option, try oven-baking the fish. Just coat it lightly with oil and bake it until golden. These tacos go well with fresh sides. Try serving them with a simple salad or rice. For drinks, I suggest a light beer or a fresh limeade. Both pair nicely with the flavors in the tacos. You can also serve them with some extra lime wedges for a zesty kick. For the full experience, check out the Full Recipe for more details! {{image_2}} You can use many types of fish for these tacos. Cod and tilapia are great choices. They fry up crispy and taste mild. Salmon offers a richer flavor, while mahi-mahi has a firmer texture. For each fish type, adjust cooking time. - Cod or Tilapia: Fry for 3-4 minutes on each side. - Salmon: Cook for about 5 minutes per side. - Mahi-Mahi: Fry for 4-5 minutes on each side. Adding special seasonings can make your fish pop. I suggest using a mix of cumin, garlic powder, and paprika. You can also try lime zest for a fresh kick. If you like heat, add jalapeños or hot sauce. - Seasoning Mixes: - Cumin - Garlic powder - Paprika - Spicy Additions: - Jalapeños - Hot sauce While corn tortillas are classic, you can switch it up. Flour tortillas are soft and tasty. If you need gluten-free options, look for corn or rice tortillas. They work well and are easy to find. - Flour Tortillas: Soft and chewy. - Gluten-Free Options: Corn or rice tortillas. For the full recipe, check the section above. To store leftover fish tacos, place them in an airtight container. This keeps them fresh and prevents odors. Make sure to separate the fish from the tortillas and toppings. Fish tacos taste best if eaten within two days. Store them in the refrigerator for no longer than this. You can freeze cooked fish and tortillas. Wrap the fish in plastic wrap, then place it in a freezer bag. For tortillas, stack them with parchment paper in between. This helps them stay separate. They can last up to three months in the freezer. To reheat frozen tacos, let them thaw in the fridge overnight. Then, warm them in a skillet over medium heat. This helps maintain their flavor. To reheat crispy fish, use the oven or a skillet. Preheat the oven to 375°F (190°C). Place the fish on a baking sheet and heat for 10-15 minutes. For the skillet, add a little oil and warm the fish on medium heat. This method keeps the fish crispy. Avoid using the microwave, as it makes them soggy. Enjoy your crispy fish tacos fresh and flavorful! For the full recipe, check out the details above. You can add heat in several ways. First, sprinkle cayenne pepper into the batter. This gives the fish a nice kick. You can also use hot sauce in the spicy mayo. Mix in more sriracha to make it hotter. Another option is to add diced jalapeños on top. Fresh cilantro and lime juice can also brighten the flavors without losing heat. Yes, you can use frozen fish for your tacos. Just make sure to thaw it first. You can do this overnight in the fridge. If you’re short on time, use the microwave to defrost. Be careful not to cook the fish in the microwave. After thawing, follow the same steps as with fresh fish. The tacos will still turn out great! Here are some tasty toppings to try: - Shredded cabbage - Sliced avocado - Fresh cilantro - Diced tomatoes - Pickled red onions - Jalapeños - Spicy mayo - Lime wedges These toppings add crunch and flavor to your tacos. Mix and match to find your favorite combo! Making fish tacos in an air fryer is easy. Start by preparing the fish just like in the full recipe. Coat the fish pieces in the batter. Preheat the air fryer to 400°F (200°C). Place the fish in a single layer in the basket. Cook for about 10-12 minutes, flipping halfway through. Check for a crispy texture. Serve in warm tortillas with your favorite toppings! This blog post covered how to make delicious fish tacos from scratch. We discussed key ingredients like white fish, cornmeal, and tasty seasonings. The step-by-step guide helps you easily prepare and fry the fish. I shared tips for crispiness and variations to try with different fish types. Remember to store leftovers properly to enjoy later. Fish tacos are fun to make and are sure to please everyone. Dive into this recipe, and enjoy a tasty meal today!$

Craving a delicious and easy meal? Try these crispy fish tacos! Made with simple ingredients like flaky white fish and topped with fresh cabbage, creamy avocado, and zesty lime, these tacos are sure to impress. Perfect for any occasion, they come together in just 30 minutes! Discover how to make this tasty recipe and elevate your taco night. Click through now to explore the full recipe and get cooking!

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Ingredients

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper, to taste

2 eggs, beaten

1 cup buttermilk

Vegetable oil for frying

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

1 lime, cut into wedges

½ cup fresh cilantro, chopped

Spicy mayo (1/2 cup mayonnaise mixed with 1 tablespoon sriracha)

Instructions

Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into strips or small pieces, depending on your preference.

Make the Batter: In a medium bowl, mix the flour, cornmeal, baking powder, garlic powder, paprika, cumin, and a pinch of salt and pepper. In another bowl, whisk together the beaten eggs and buttermilk.

Coat the Fish: Dip each piece of fish into the wet mixture first, allowing excess to drip off, then coat it thoroughly in the dry batter. Set aside on a plate.

Fry the Fish: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the fish pieces in batches, ensuring they don’t overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Warm the Tortillas: In another skillet or directly over an open flame, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.

Assemble the Tacos: Place crispy fish on each tortilla, then top with shredded cabbage, avocado slices, and cilantro. Drizzle with spicy mayo and a squeeze of lime juice for added freshness.

Serve and Enjoy: Serve the tacos immediately with lime wedges on the side for extra zest.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4