awesome fried fish tacos

The perfect combination of crunchy, creamy, crispy, tart and sweet. All in one hand-held meal. All components of these Awesome Fried Fish Tacos can be prepared early in the day.

When you’re ready to gather with your peeps, arrange it all on a large tray.

Let everyone build their own.

Lets start with the Chipotle Cream for your Awesome Fried Fish Tacos…

You’ll be topping your tacos off with a creamy chipotle dressing. If you choose to skip this step, that’s okay. You can just top off your tacos with a dollop of sour cream. But, really …if you have the time, go for it.

This dressing adds a bunch of flavor. It’s best to make it well ahead of time, so the flavors have a chance to blend. Here’s what you’ll need…

• Sour cream – Full-fat sour cream is recommended but you could also use a reduced-fat version, if you prefer. Also, you can substitute with regular or Greek yogurt.
• Mayonnaise – The highest quality mayonnaise is best used here. To avoid seed oils & bioengineered ingredients, I use Chosen Foods Classic Mayo made with avocado oil. It is usually available at most stores or, if necessary, online at Amazon.
• Chipotle pepper in adobo sauce – Jalapeño chiles that have been dried, smoked and then packed in a flavorful sauce made of tangy tomatoes and spices. Beware, the seeds are loaded with heat.
• Lime zest – The finer the better. I use my microplane grater for the best results.
• Lime juice – Freshly squeezed is always preferred.
• Fresh cilantro – Fresh cilantro tastes pungent, bright, lemony, and a little peppery. Some folks dislike it but keep in mind that the flavor is much diminished when a small amount is mixed with other ingredients.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 

• The chipotle pepper is full of flavor and heat.
• Be careful to remove and discard every last seed before chopping.

The seeds are “over-the-top” hot and most of us would rather take a pass on them! On the other hand, the pepper and adobo sauce are what this sauce is all about.

The other important topping to consider in advance is the red cabbage slaw.

If you have a recipe for a tangy, vinegar-based slaw that you love, now’s the time to use it.

But …if you want to try a new one, here’s my recipe for Bobby Flay’s Red Cabbage Slaw. It’s pretty darn tasty!

Let’s move on to the star of your Awesome Fried Fish Tacos. What you’ll need to make your delicious fried fish..

• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. 
• Cayenne pepper – Totally optional. Cayenne powder is a spice made from the dried and ground pods of cayenne peppers, known for their bright red color and intense heat. Used to add a very spicy kick to a variety of dishes.
• Egg – Large egg (chilled or at room temperature) is used in this recipe. 
• Lager beer – Frequently used in beer batter for its carbonation and subtle flavor, which contribute to a crispy, light, and flavorful crust when frying. You can substitute the lager beer with other carbonated beverages like ginger ale, sparkling water, or even club soda for a non-alcoholic option.
• Peanut oil – Peanut oil is a vegetable oil extracted from peanuts, commonly used in cooking due to its high smoke point and mild, nutty flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
• Fresh cod – Cod is a popular fish known for its mild flavor and dense, flaky flesh. It’s one of the most common fish used for making fish and chips. In lieu of fresh cod, you could use previously frozen cod. The wild-caught variety is always recommended.
• Kosher salt – The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed. 
• Freshly ground black pepper – For seasoning before serving.

I typically use cod here. It’s hearty and holds up well during the cooking process. It’s readily available in most markets, even the preferred wild-caught variety.

You can use any firm white fish, such as haddock, halibut, snapper, cod, mahi-mahi, or catfish.

• Combine the flour, optional cayenne pepper, egg and beer in a large bowl.
• Mix well and let it sit at room temperature.
  
• Line a baking sheet with several layers of paper toweling.
• Place it near the pan, to hold the cooked fish strips.
  
• Pour oil in a medium pan (10-inch) and preheat over medium heat.

• Season fish on all sides with salt.
• Place the fish in the bowl with the batter.
• Carefully turn each piece, so that all sides are coated.
  

• When oil is heated to 375°F, place about 5 pieces of fish in pan.
• Make sure the sides are not touching.
• The fish should begin to brown in 3 to 4 minutes.
• Flip it over to continue cooking on the other side.
• The fish should be done after an additional 2 to 3 minutes.
  

• Using tongs, remove fish from pan and place on prepared baking sheet.
• Season to taste with salt and pepper.
  
• While the fish is cooking, heat the tortillas.
• Wrap the stack in a clean cloth towel, then sealed in a wrap of foil.
• Place foil packet in preheated 325°F oven for several minutes.
  

I used refined organic coconut oil for this presentation. But, really, any neutral vegetable oil is fine. I prefer to cook the fish sticks in batches in a medium pan so I don’t need an excessive amount of oil. Just be sure you don’t crowd the fish in the pan. You want the edges to crisp up as they cook.

These “fish sticks” are great when leftover, especially for the kids. They love to dip them in some ketchup or cocktail sauce. Throw in some fries and you’ll be their hero.

If you’re using store-bought tortillas, they’re fine just warmed up but, they are so much better when you give them a minute on the grill. Really. That’s all the time it takes to add flavor and get some grill marks on those guys.

• Lightly oil the preheated grates.
• Place the tortillas directly on the grates, in a single layer.
• Keep an eye on them – they can burn quickly.
• After about 30 seconds, check for grill marks.
• Flip over and cook an additional 20 to 30 seconds.
• Transfer them to a plate and cover until ready to use.
• We like the flour tortillas, but feel free to try the corn version.

BUT if you want to take your Awesome Fried Fish Tacos to the next level…

Give our Authentic Homemade Flour Tortillas a try. Depending on your preference, you may want to make a smaller version for your taco feast.

Really guys… the flavor and texture are spot on!

Set up a do-it-yourself taco bar for your Awesome Fried Fish Tacos.

When your mealtime is approaching, prepare the rest of your toppings and arrange them on a large tray or cutting board.

Some suggestions for you…

• Sliced avocado
• Lime cut in slices or wedges
• Chopped fresh cilantro
• Shaved romaine or iceberg lettuce
• Chipotle Cream – If your cream sauce is on the thick side, you can add a bit of water to it. It’s best if it can be drizzled on top of each taco.
• Homemade Fresh Tomato Salsa
• Red Cabbage Slaw
• Roasted Poblano Vinaigrette 
• Smoked Red Pepper Sauce

Bring out the warmed tortillas and fried fish pieces. Add them to the tray.

And watch your guests go to town.

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