Fried Fish Tacos
These Fried Fish Tacos may actually be the most perfect bite of food you'll ever have. Between the flavors and textures, it's hard to beat!
Equipment
- 2 Medium Bowls
- 1 Large Deep Pan
- 1 Wire Cooling Rack for sheet pan
- Tinfoil
Ingredients
- 1 lb. mahi-mahi skinless, cut into 1-inch thick cylinders, about 3-4 inches long (can substitute with cod, snapper, or grouper if unable to find mahi mahi)
- Kosher salt
- Freshly ground black pepper
- ¾ cup white rice flour
- ½ cup corn starch
- ½ teaspoon baking soda
- 1 large egg
- 2 teaspoons garlic powder
- ½ teaspoon chili powder
- ½ cup ice water
- Neutral Oil for frying (avocado oil, vegetable oil, canola oil, or corn oil could work)
- 7.5 oz. coleslaw mix
- 3 tablespoons mayonnaise
- 1 ½ tablespoons lime juice
- Corn tortillas
- Aji Verde Sauce
- Radishes thinly sliced, for garnish, if desired
- Fresh cilantro leaves for garnish, if desired
Instructions
- On a sheet pan, combine the fish with 1 teaspoon Kosher salt (double this if doubling the recipe), a generous grinding of freshly ground black pepper, and a third of the white rice flour. Toss to coat evenly.
- In a medium bowl, make the batter. With a fork, mix together the remaining white rice flour, the corn starch, baking soda, egg, garlic powder, chili powder, ice water, and 1 teaspoon Kosher salt (double this amount of Kosher salt if doubling the recipe) until just combined. No need to overmix. Batter should be thick enough to coat pieces of fish, but not too thick that you can’t easily dip a piece of fish in.
- Fill up a large, high-sided pan halfway with neutral frying oil. Heat over medium-high heat until hot enough to start frying (you can tell if the oil is hot enough if a little bit of flour sprinkled in sizzles). Reduce heat to medium. Prepare a sheet pan with a wire cooling rack on top.
- Add a third of the fish to the batter and toss to coat. Using a fork, gently lift each piece of fish from the batter, letting any excess drip off, and place into the hot frying oil. Fry for 2-3 minutes until lightly golden, flipping halfway. Using tongs, transfer fish to wire rack-lined sheet pan and repeat with remaining fish pieces, in batches. Let fish cool at room temperature for at least 10 minutes or up to 2 hours. Turn off heat but keep frying oil in pan for the second fry.
- When ready to eat, heat tortillas using your oven or open flame. If using the oven, wrap all tortillas in tinfoil and place in 350°F oven until heated through, 10-15 minutes. If using an open flame, such as a grill or gas stovetop, turn on the heat to medium-high. Using tongs, lightly char each of the tortillas on both sides until warmed. Place into tinfoil pouch to keep warm. (Using your oven is easier, but I love the charred flavor from the open flame.)
- Meanwhile, make the slaw. In a medium bowl, combine the coleslaw mix, mayonnaise, lime juice, and a pinch of Kosher salt and freshly ground black pepper (TIP: I find it easiest to mix using my hands). Taste and season with more salt and pepper, if needed.
- Heat oil again over medium-high heat. Once hot, fry fish (in batches if needed) for 1-2 minutes, until more golden and crispy. Transfer back to rack.
- ALTERNATIVELY - You can reheat in an air fryer. Heat at 400°F and cook for 2-4 minutes, until batter is crisped up again.
- Make the tacos. Place as much slaw as desired into each taco, followed by a piece of the fried fish. Drizzle with Aji Green Sauce, then sprinkle with radish slices and cilantro leaves and serve.
Notes
Fish must be fried twice for desired crispness. It can be fried the first time up to 2 hours ahead of time. This makes it easy to make ahead of time for a crowd. Fry quickly the second time right before serving.
The slaw can be mixed with the dressing up to 15 minutes before serving.
Tried this recipe?Let us know how it was!