Fish Tacos

By Molly O’Neill

Published August 1, 1998

Total Time
10 minutes
Rating
4(143)
Comments
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Featured in: Food; Fiesta Fare

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Ingredients

Yield:8 tacos

FOR THE FISH

  • 1 ¼ pounds ling cod, cut into 1-inch fingers

  • ½ cup flour seasoned with ½ teaspoon paprika, 1 teaspoon salt and ½ teaspoon black pepper

  • 1 cup flour

  • 1 ¼ cups water

  • 1 egg

  • ⅛ teaspoon baking soda

  • Vegetable oil for frying

  • Coarse salt to taste

FOR THE TACOS

  • 16 6 ½-inch corn tortillas

  • 2 cups shredded cabbage

  • 2 cups medium tomatoes, chopped

  • ½ cup chopped onions

  • ½ cup chopped cilantro

  • Crema or sour cream

FOR ENSENADA-STYLE FISH TACOS

  • ½ cup mayonnaise

  • 1 cup guacamole

FOR THE GARNISH

  • Salsa and lime wedges

Ingredient Substitution Guide
Nutritional analysis per serving

45 grams carbs; 62 milligrams cholesterol; 790 calories; 33 grams monosaturated fat; 15 grams polyunsaturated fat; 5 grams saturated fat; 61 grams fat; 7 grams fiber; 821 milligrams sodium; 20 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dust fish pieces with seasoned flour. Mix together flour, water, egg and baking soda. The batter should be the consistency of heavy cream. A few lumps are okay.

  2. Step 2

    Heat oil to a depth of two inches in a deep pot to 375 degrees. Dip fish into batter and lower into oil, a few pieces at a time, and fry until golden and cooked through, about 3 minutes. Drain on paper towels and sprinkle with salt.

  3. Step 3

    Steam tortillas (see potato tacos). Use two tortillas for each taco, laying one tortilla on another (to insure sturdiness), and fill with 1 to 2 pieces of fish, cabbage, tomato, onion, cilantro and crema or sour cream. For Ensenada-style taco, thin the mayonnaise with 2 ½ tablespoons of water and spread on tortillas. Fill as above and top with guacamole. Serve both taco varieties with lime wedges and salsa.

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Ratings

4 out of 5
143 user ratings
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Comments

cynthia

Made a half measure of this according to the recipe on 7/24/2017 and although the ingredients were delish, I will not deep fry the fish next time. Maybe pan fry whole fillets with a cornmeal crust and then flake the fish for taco. As written there is no way this comes together in just 10 minutes? Must be a typo

jeff

I've made this my go to for fish tacos (or any fried fish). Steps 1-3 for the fish come out perfectly. 1/4 tsp of baking powder (v 1/8) is fine. Also any whitefish will do. I use considerably less oil and flip the fish bits halfway through. Basically any taco topping will do here. Guacamole, salsa, lettuce etc. Make sure to squeeze a little fresh lime on top. Still super tasty and I highly recommend

paula

Bland. Batter was very thick. I added more water, but, still quite thick. Needed something to make it pop?

mamasaurus

ugh forget the batter. it's thick and heavy. just pan sauté the fish in bigger pieces.

jeff

I've made this my go to for fish tacos (or any fried fish). Steps 1-3 for the fish come out perfectly. 1/4 tsp of baking powder (v 1/8) is fine. Also any whitefish will do. I use considerably less oil and flip the fish bits halfway through. Basically any taco topping will do here. Guacamole, salsa, lettuce etc. Make sure to squeeze a little fresh lime on top. Still super tasty and I highly recommend

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