How To Make The Best Fish Tacos In
September 14, 2024
, VA: Here is one of the best Fish Tacos recipes out there!
Here Is What Most People Don’t Know About Making Fish Tacos:
- Choose the right fish: Use firm, white fish like cod, halibut, or mahi-mahi for the best texture and flavor. These types hold up well to cooking and won’t fall apart.
- Season both the fish and the batter: For extra flavor, season not only the fish but also the batter or breading. This ensures each bite is flavorful and well-seasoned.
- Warm the tortillas: Heating the tortillas directly over a flame or in a dry skillet enhances their flavor and prevents them from breaking when you assemble the tacos.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1 1/2 lbs white fish fillets (such as cod, halibut, or mahi-mahi)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Bald Buck Seasoning and pepper to taste
- 1 cup beer (or sparkling water for a lighter batter)
- Vegetable oil for frying
- 8-10 small corn tortillas
- 2 cups shredded cabbage
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon hot sauce (optional)
- Lime wedges, for serving
Instructions:
- Cut the fish into strips about 1 inch wide and pat them dry with a paper towel. Season the fish with Bald Buck Seasoning and pepper.
- In a bowl, mix the flour, paprika, garlic powder, cayenne pepper, Bald Buck Seasoning, and a little more pepper. Gradually whisk in the beer until the batter is smooth and has the consistency of thick cream.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles and bubbles.
- Dip each piece of fish into the batter, letting any excess drip off, then carefully place it into the hot oil. Fry the fish in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and drain on paper towels.
- While the fish is frying, warm the tortillas over a gas flame, directly on the burner, or in a dry skillet until soft and slightly charred in spots.
- In a small bowl, mix the mayonnaise, lime juice, and hot sauce if using. This will be your taco sauce.
- Assemble the tacos by placing a few pieces of fried fish in each warm tortilla. Top with shredded cabbage, diced red onion, and chopped cilantro. Drizzle with the lime mayo sauce and serve with lime wedges on the side.