Fried Fish Tacos for Krsi Sue
Crispy, golden-fried fish wrapped in warm tortillas with a refreshing citrus slaw and a kick of creamy, spicy sauce—'Fried Fish Tacos for Krsi Sue' is a must-try for taco night. This easy recipe features tender cod fillets coated in a perfectly seasoned batter, fried to crunchy perfection. The tacos are brought to life with a zesty slaw of cabbage, carrots, and cilantro, brightened with lime juice, and complemented by buttery avocado slices. The homemade spicy mayo ties it all together for an irresistible blend of textures and flavors. Perfect for weeknight dinners or casual gatherings, these fish tacos are quick to prepare, taking just 35 minutes from start to finish, and will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 pound Cod fillets (or other white fish)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Water or beer
- 4 cups Vegetable oil (for frying)
- 8 pieces Small tortillas (corn or flour)
- 2 cups Shredded cabbage
- 1 medium Carrot (shredded)
- 0.25 cup Fresh cilantro (chopped)
- 1 large Lime (juiced)
- 0.25 cup Mayonnaise
- 1 teaspoon Hot sauce
- 1 large Avocado (sliced)
Instructions
Cut the cod fillets into smaller strips or bite-sized pieces, pat dry, and set aside.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
Gradually whisk in the water or beer until the batter is smooth and thick enough to coat the back of a spoon. Set aside.
In a deep skillet or frying pot, heat the vegetable oil to 360°F (182°C). Ensure the oil is hot enough by dropping a small dollop of batter into it—if it sizzles and floats, it’s ready.
Dip the fish pieces into the batter, letting any excess drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding.
Fry the fish for about 3-5 minutes or until golden brown and crispy, flipping halfway through if needed. Remove and place on a paper towel-lined plate to drain any excess oil.
In a medium bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. Drizzle with lime juice, season with a pinch of salt, and toss well to create the slaw.
In a small bowl, mix the mayonnaise and hot sauce to create a creamy taco sauce.
Warm the tortillas in a dry skillet or directly over a flame for a few seconds on each side.
To assemble, place a few pieces of fried fish in each tortilla. Top with a generous scoop of slaw, a drizzle of the creamy sauce, and a slice or two of avocado. Serve immediately.
Nutrition Facts
Calories |
10356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1032.0 g | 1323% | |
| Saturated Fat | 145.7 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 10.1 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 389 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4003 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
