crispy fish tacos

These Crispy Fish Tacos with Jalapeño Sauce are fried to golden brown perfection with a crispy cornmeal crust and served with a fresh, spicy homemade sauce!

Crispy Fish Tacos with Jalapeño Sauce

jalapeño (if you

cilantro leaves

green onions

Greek yogurt

water

avocado

salt

lbs. firm white fish

flour (see notes)

cornmeal

cornstarch

chili powder

baking powder

beer,

egg, beaten

vegetable oil

flour tortillas

cilantro

Cotija cheese

Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.

Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.

Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.

Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!

Hey Lindsay, this is my kind of food! Gosh I'm drooling just thinking about it lol I really love the way you write is super entertaining! I have been on the hunt for a good fish taco recipe, living in the UK that's kind of hard to find. I'm excited to try this out and I don't even cook! :)

I'm totally with you on the roller coaster thing. I used to loveeeee to go on all the dizzy rides, till I developed chronic vertigo a few years back. Now I just get to spin all the time for free :)...saves money right!

I totally love embarrassing my teen by making a bee-line for the kiddy rides. The older I get the more I regress into my childhood and well, I just like being a little quirky too :)

Great post as always, your recipes always make my tummy rumble :)

Looooove Fish tacos and yours looks amazing! Love the pictures too ;-)

How did you know this is like.. my FAVORITE meal?! Ugh! Love. 

Oh, and you think you like summer? Come to Memphis, where it's already 96º and 100% humidity.. ha! I'd gladly summer in your guest room if you don't mind. 80º sounds amazing!

It's funny isn't it how here in MN (we are an hour north of you), 80 seems hot?  :)   Would Pollock work for this?  It's a bit cheaper and easier to find up here than cod.  Can't wait to try this.  Thanks!

These beer battered fish tacos are the best crispy fish tacos around! The easy-to-make batter creates a crunchy coating around tasty, tender white fish which is served on warm corn tortillas with a simple slaw and a smoky chipotle sauce. They're irresistible!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Beer Battered Fish Tacos

EACH: mayo and plain yogurt

chipotle peppers

lime juice

garlic clove, finely minced

salt and pepper

cabbage

red onion

EACH: oil and lime juice

½ teaspoon EACH: salt and pepper

Oil,

EACH: garlic powder and onion powder

EACH: baking soda, salt, and pepper

½ lb. white fish

light beer, ice-cold (see note

corn tortillas

Mix the chipotle sauce ingredients together in a small bowl.

Mix the slaw ingredients together in a medium-sized bowl.

Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot. 

Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.

In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper. 

Cut the fish into small pieces no more than 1&#8243; wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour. 

When the oil reaches 350 degrees Fahrenheit (see note #4) it&#8217;s time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through. 

Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked. 

Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish. 

These look incredibly crispy! Will definitely be giving them a shot.

OMG this was so delicious!  I have never fried anything before, but it sounded so yummy so I had to try! It turned out amazing!!  So light and crispy!  My husband and I LOVED it.  It tasted exactly like the ones we had in restaurants!   Thanks Kristen!  Another fantastic recipe!

The batter on these is perfect! Great flavour balance

I loved trying these beer-battered fish tacos with the husband! He had a blast helping and loved your beer-battered fish tacos. I will be keeping this recipe handy! Have a great day!

Our tacos turned out amazing and so crispy, so glad I found this recipe! Such a great lunch or dinner recipe and we loved how tasty this was! I'll definitely make this again soon! Thanks for this recipe!

loved it - i have a bunch of lingcod - so tasty in this - i swapped the chipotle in adobo with chipotle seasoning - worked great!

https://content.jwplatform.com/videos/qlbuy76m.mp4

A little spicy, totally flavorful 20-minute buffalo chicken tacos are the answer to what to make for dinner. Bite-sized chunks of chicken breasts are spiced then pan-fried until slightly charred then mixed with a simple buffalo sauce. We love these on warm tortillas piled with blue cheese coleslaw!

Buffalo Chicken Tacos 

Cod Fish Crispy Tacos. This recipe is for a dish known in Mexico as Pescadillas, which are mouth-watering crispy tacos made with fish and corn tortillas.

Cod Crispy Fish Tacos

Olive oil

onion

garlic (chopped)

tomato

½ tsp Mexican oregano

Bay leaf (or 2 small Bay leaves)

Salt & pepper

Corn tortillas*

wooden toothpicks

tomatoes

arbol peppers

garlic

water (for cooking the ingredients)

tbsp. white vinegar

Salt

radishes (optional)

Limes wedges (optional)

At medium high heat, warm the olive oil in a medium-size pan until hot. Add the finely chopped onion and cook until transparent, about 2 minutes. Stir in the chopped garlic and cook for one minute.

Add the tomato, Mexican oregano, and bay leaf. Stir, then cover the pan with the lid. Cook for three minutes.

Remove the lid and place the fish in the tomato sauce. Cover again and keep cooking for about 6 minutes. By this time, the fish will start to break apart. With the help of a spoon, start separating the fish into small pieces.

Keep cooking for 4 more minutes with the lid off, until there isn’t any liquid left in the pan. Stir well and season with salt and pepper. It is very important that you allow all the liquids to evaporate, in order to avoid having any liquid spill out of the pescadillas at the point of frying them. After the filling is done, remove the pan from the heat to allow everything to cool.

Cooking the fish

Warm the tortillas on a comal or a griddle over medium heat. Warm them for just enough time on each side to make them soft and pliable. Cold tortillas tend to break, so do not skip this step of warming the tortillas. Cover your warm tortillas with a kitchen napkin.

Place the vegetable oil in a medium size frying pan and heat the oil over medium heat.

While the oil is heating up, form the pescadillas by spreading about 1½ tablespoons of the fish filling in the center of one half of the tortilla, making sure that the filling doesn’t get to the edge of the tortillas.

Fold the tortilla to close it, then insert two toothpicks near the edge of the tortillas. Thread the toothpick to go to the other side of the pescadilla and come back out. Try to cover a wide section of the tortilla with one toothpick. It should not touch the filling, since that should only be in the center of the pescadilla.

Place the already assembled pescadilla in the hot oil and fry for about 4-5 minutes per side until golden brown. Once fried, place it on a plate lined with napkins (to absorb any excess oil). Repeat with the rest of the pescadillas.

To serve, top the pescadillas with shredded cabbage and a spicy red salsa. If you like red pickled onions, that is optional, but they make a great complement to the pescadillas.

Making the Crispy Tacos

Place the tomatoes, arbol peppers, and garlic in a small sauce pan and cover with the four cups of water. Place on the stove over medium-high heat to cook for about 20 minutes, or until tomatoes and peppers are soft and cooked.

Place the cooked tomatoes, peppers and garlic, in your blender along with about ¼ cup of the cooking water. Process until you a have smooth sauce.

Place the salsa in a bowl, add 2 tablespoons of white vinegar, and season with salt. Set aside until serving time.

How to Make the Salsa for the Fish Tacos

These Crispy Fish Tacos topped off with a homemade Grilled Corn Salsa are perfect for your next Taco Tuesday, picnic, or backyard gathering. They are easy to make and some of the freshest tacos you'll ever make.

Crispy Fish Tacos with Grilled Corn Salsa

sparkling water

flour tortillas,

cod fish fillet,

all-purpose flour

organic egg

limes

garlic powder

tsp pink sea salt

tsp black pepper

sour cream, optional

cabbage,

sriracha, optional

corn kernels

avocados,

oz cherry tomatoes, halved

red onion, chopped

Grill corn on the cob for 3 to 5 minutes per side or until slightly charred.

Remove corn kernels from the cob and place in a large bowl along with red onion, tomatoes, 1/2 tsp salt, 1/2 tsp black pepper, cilantro leaves, and avocado. Squeeze lime juice over ingredients and mix.

Cut fish filets into large chunks and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Whisk (paid link) flour, cornstarch, egg, and 1/2 tsp garlic powder in a large bowl. Slowly pour in Mountain Valley Sparkling Water. Lightly stir until combined.

Heat skillet at medium-high heat and add an inch of cooking oil. Dip fish in the batter and fry for 3 minutes per side.

Serve with soft tortilla shells and shredded cabbage. Top with corn salsa. 

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