Crispy Fish Tacos

Crispy battered fish tacos! Ready for taco night with all the sides!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 15

Chill Batter 20

Total Time 1 35

Servings Servings

Ingredients

For the Sriracha Mayonnaise:

1/2 cup mayonnaise
Juice of 1/2 of a lime
4 tablespoons of chipotle or sriracha hot sauce
Salt and white pepper to taste

The Batter

1 teaspoon lemon pepper seasoning
1 cup all-purpose flour
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tsps yellow mustard
8 ounces cold seltzer water or lager beer

You Will Also Need:

12 ounces white fish, catfish, mahi-mahi or cod sliced into 2 inch pieces
8 corn tortillas
2 cups oil for frying

The Slaw

4 cups cabbage shredded
1 habanero, red fresno or serrano pepper minced
4 tbsp cilantro chopped
3 green onions sliced
Juice of 1 lime
3 tbsp oil
Salt and pepper to taste

Garnishes

Radishes sliced
lime wedges
Homemade Salsa or Mexican style hot sauce

Instructions

Directions:

In a medium glass bowl, combine all of the ingredients for the cabbage slaw. Stir well to combine, taste for salt, cover and set aside.
In a small bowl combine all of the ingredients for the sriracha mayonnaise. Stir until smooth, taste for salt, cover and set aside.
Cut the fillets in half, lengthwise, then cut in half crosswise so you have 4 pieces each fillet. Pat dry with paper towels. Transfer to a plate, season on one side with lemon pepper seasoning and keep chilled until ready to use.
In a large bowl, add the flour and the remaining dry spices and stir well. Gradually and gently whisk in the mineral water( beer) and mustard until most of the lumps are gone. Let batter sit for at least 20 minutes chilled.
In a medium heavy pot, preheat 2 cups of oil to 375ºF.
When oil is up to temperature, add a few pieces of fish to the batter, making sure they are coated evenly. Shake off excess batter from fish and add 1 piece of fish at a time to hot oil. Fry 3 to 4 pieces at a time, making sure you don’t overcrowd the oil. Fry until golden brown, turning as needed. Cook time is about 4-5 minutes. Transfer the fish to a baking sheet lined with a wire rack and keep warm in a low temperature oven.
To plate, spread some sriracha mayo onto warmed tortilla, top with 2 pieces of fish per taco, garnish with slaw, radishes, avocado and lime wedges

Notes

If you prefer not to use beer for the batter, you can use cold seltzer water. The batter will be a little lighter. The beer needs to be very cold. Don't overmix the batter. Gently mix until there are no more lumps. Both of those tips will yield a crunchy batter when fried.