Crispy fish tacos
Fresh, light and delicious—these moreish crispy fish tacos are the perfect meal option after a long day spent at the beach.
Ingredients
Method
Ingredients
- 400g dense fish fillets, e.g. cod
- 1 cup panko crumbs, or ordinary breadcrumbs
- ½ cup plain flour
- 2 free-range eggs, whisked
- 2 Tbsp dried chilli flakes
- 1 Tbsp cayenne pepper
Salsa:
- 1 avocado, diced
- 2 tomatoes, diced
- 1 red chilli, finely sliced
- 1 cup diced pineapple
- ½ small red onion, finely diced
- Juice of 1 lime
- Small handful of coriander
Tacos:
- 12 small soft shell tortillas
- 2 cups finely shredded cos lettuce
- 1 cup sour cream
- 2 Tbsp chilli sauce
- Salt and pepper
To garnish:
- Fresh coriander and lime wedges
Method
Salsa
Mix avocado, tomato, chilli, pineapple, coriander and onion in a large bowl. Season with salt and pepper and a good squeeze of lime juice, then set aside.
Fish
- Slice fillets into 12 evenly sized small pieces.
- Place flour, eggs and crumbs in three separate shallow dishes. Mix cayenne pepper through flour, and the chilli flakes into the crumbs. Using one piece of fish at a time, roll it in the flour, then the egg, then the bread crumbs, pressing on to coat. Repeat until all the fish is crumbed.
- Heat 2 inches of oil in a pan or skillet to 180°C. See tip below.
- Shallow fry the fish pieces in batches, for 3-4 mins, turning once. Place cooked fish on kitchen towels to soak up excess oil, then put in a warm oven while you cook the remainder.
Tacos
- Mix sour cream and chilli sauce and set aside.
- To build a taco, hold a tortilla in your hand. Place some shredded lettuce in the bottom, then a good spoonful of salsa and a piece of fish.
- Top with the chilli sour cream and garnish with fresh coriander and a squeeze of lime juice.
Marty’s tip: If you don’t have a thermometer, drop some breadcrumbs into the hot oil. If they pop to the surface and start to turn golden your oil is hot enough.
Recipe Tips:
- If you don’t have any cos lettuce on hand, you can substitute any other salad ingredients you have handy. Coleslaw mixes and even baby spinach are all great alternatives.
- To dial up the spice on this recipe, you can add more chilli sauce or increase the cayenne pepper in the fish crumb. To omit the spice completely, leave these ingredients out along with the red chilli in the salsa.
FAQs:
- What should you serve with fish tacos?
- These fish tacos are amazing on their own! The flavour from the fish, chilli sauce, sour cream and salsa should give you everything you need for an amazing taco experience. But if you’re looking to up your game even more, try creating our Homemade guacamole.
- Can I substitute a different type of protein?
- This recipe works best with fish, but we have plenty of other great taco recipes for those that don’t like fish or seafood. Our Karaage chicken tacos are super popular and these Pulled pork tacos are perfect for making ahead in the slow cooker. For vegetarians, we love the Crispy tofu and sesame slaw tacos.
- What type of fish works best in crispy fish tacos?
- Any firm white fish fillets will work well in fish tacos. Some of our favourites are cod, snapper, ling fish, tilapia, basa, John Dory, Silver Dory and monkfish. We recommend avoiding any super lean fish like swordfish or tuna, or any delicate fish like flounder.