What is the best fish for fish tacos?

Cod and mahi-mahi are the classics — firm, mild, and they hold up beautifully in batter. Halibut and tilapia also work well.

Can I bake the fish instead of frying?

Yes! Coat in seasoned panko breadcrumbs and bake at 425°F for 12-15 minutes. You won't get the same crunch as frying, but it's still delicious.

Why use beer in the batter?

The carbonation in beer creates a lighter, crispier batter. The alcohol also evaporates quickly during frying, which means extra crunch.

How do I keep fish tacos from getting soggy?

Serve immediately after frying, keep the slaw slightly drained, and warm your tortillas so they don't absorb moisture. Assemble right before eating.

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Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings (8 tacos)
Cuisine: Mexican
Ingredients: 1 pound cod or mahi-mahi fillets, cut into strips; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 cup cold Mexican lager beer; Canola oil for frying; 8 small corn tortillas; 2 cups shredded purple cabbage; 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 chipotle pepper in adobo, minced; 1 tablespoon adobo sauce; Juice of 2 limes; Fresh cilantro; Pickled red onion; Kosher salt

1 hour ago
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