If there is a crispy fish taco on a menu, I am ordering it! What is more satisfying than a crispy, lightly battered and fried piece of fresh fish topped with creamy, bright slaw and folded into a soft tortilla? I’ll wait for your answer.
Now, this fish is shallow-fried, and I know that frying at home can be intimidating for some people (it was for me for a long time), but it’s actually a fairly simple and safe method of cooking.
Bonus I shallow fry this fish so we are not dealing with a big pot of bubbling oil.
Another option is to buy a frozen bag of battered fish and throw them in your oven or air fryer! These are the best options for a fish taco:
Great Value Crispy Battered Fish Fillets
But if you want to use fresh cod and your own homemade batter, I’ve got you!
I buy frozen cod and defrost it in my refrigerator overnight. Then, I cut each fillet in half to create two strips.
Four cod fillets give me 8 strips for 8 tacos. When I served these with guacamole as a side, one fish taco each filled Jeremy and me up!
Let’s talk about the shallow fry. If you use a heavy-bottom pot, like a Dutch Oven, you will not have to worry about oil bubbling over or flying out. We are only using 6 cups of vegetable oil (or any high-heat oil), and that should not even reach halfway up the pot.
I also like to use my candy thermometer so I can keep the temperature exactly where I want it, so my oil does not overheat.
Dredge your fish in the batter and let excess batter drip off the fish back into the batter (see below the photo on the left), and then gently lay the battered fish into the oil. (Also, a pro tip is to lay the battered food into the oil away from you, which I did not do here 😅 So lay it the opposite way of how I am. But again, this was not an issue because there was not a lot of oil in the pot.)
Do not crowd the fish or the batter will not be crispy. I did this in two batches. This fish cooks fast, about 4-5 minutes on each side. As soon as you see the edges of the fish browning, it is time to flip.
Fry for another 4-5 minutes on the other side. Gently remove from the oil and place onto a baking sheet with a wire rack. You can keep the cooked fish in the oven on warm while you make the second batch.
Be sure to monitor the temperature on the candy thermometer; if the temperature gets above 350 degrees F, turn the heat down. If it goes below 350 degrees F, turn the heat up.
You’ll end up with the crispiest on the outside, flakiest on the inside, fish for your fish taco!
Assemble and enjoy!
Tips for Success
You can make the slaw and guacamole several hours ahead of time, so you are not making everything at once. For the guacamole, once you’ve made it, just add the pit of the avocado in the middle and then push plastic wrap down onto the guacamole so no air is touching it. This will help keep it from turning brown!
Use Fry Away to dispose of your oil safely and in a way that is environmentally safe. Seriously I love this stuff and I use it every time I have oil I need to dispose of.
PrintCrispy Fish Tacos
Serves 4-6 (depending on how many fish you fry up)
Ingredients
For the fish:
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp kosher salt
1 cup lager beer
6 cups high-heat oil, for frying
1 lb fresh or frozen cod, cut into 1-inch thick strips
For the Creamy Lime Slaw:
2 cups shredded cabbage
1/2 cup mayo
Juice from one small lime
1/4 cup fresh cilantro, chopped
1/2 tsp kosher salt
For Serving:
Corn or flour tortillas
Avocado
Fresh cilantro
Tableside guacamole and tortilla chips
Instructions
For the Fish:
In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the oil in a large pot until it reaches 350°F (180°C). This will take about 5 minutes.
Coat the fish in the batter, allow excess batter to drip off the fish, and then transfer it to the pot with the oil and fry until golden on the outside and cooked through, about 4 minutes on each side. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
For the Creamy Slaw:
Add everything into a large bowl and mix to combine. Set in the refrigerator until ready to use. Can be prepared up to 1 day in advance. Will last in the refrigerator for 4 days.
To Serve:
Warm the corn or flour tortillas in the microwave or a sauté pan. Add fish taco to tortilla, top with slaw and other toppings. Enjoy!
Tableside Guacamole
Ingredients
1 ripe avocado
1 garlic clove, minced
1 tsp salt
Juice from half a lime
Juice from a wedge of orange
2 Tbsp fresh cilantro, chopped
1/2 cup tomatoes, chopped
2 Tbsp red onion, diced
1/2 tsp cumin
1/4 serrano pepper, diced
A few dashes of hot sauce
Instructions
For extra flavorful guacamole, use a mortar and pestle to make a paste with your garlic and salt first! Then add avocado, mash! Add the remaining ingredients and stir. Taste! This is for two people! Easily doubles!
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