These Baja-style fish tacos are made for hot summer days!
If you think food transformed into foam and served on porcelain plates is a stronghold of modern haute cuisine.
Then, a fish taco party may be the best beach party youll ever go to.
Alison Bickle
These fish tacos are assembled at the table and eaten with your hands.
They can turn any gathering of respectable people into a group of unruly friends with riotous laughter.
Theres no pretense here.
Alison Bickle
Just kick off your shoes, grab yourself a drink, and have a good time!
And the crunchy tang of lime-honey coleslaw that balances the heaviness of fried food?
All I can say is, Ill take more of that, c’mon!
Alison Bickle
And the cumin, garlic, and citrus crema that adds a little creaminess to every bite?
I love it all, and I want you to love it, too.
Baja-style fish tacos are usually made with a batter.
Alison Bickle
I also found the breading stayed on the fish better than the batter did.
I like to bread all of the fish before I start to fry it.
They are mild in flavor, and they hold up well to frying.
Alison Bickle
Two of my favorites arecodandwalleye.
When testing this recipe, I used two different brands of frozen fish that I thawed at home.
I noticed a pretty significant difference in the quality of the fish between the brands.
Alison Bickle
I used the store brand from both my regional grocery store and a Whole Foods.
The cod from my regional grocer wasnt as thick or firm.
Try sourcing from a different company next time, and you might be pleasantly surprised.
Alison Bickle
This cut provides longer strips that fit well in the taco shell.
Make each cut about an inch thick, and youll have the perfect piece every time.
The Best Oil for Frying
High heat oil is best for frying food.
Alison Bickle
Good choices are canola, safflower, and sunflower oil.
Dont forget the drinks!
And those who want to add a little booze to their drink can imbibe to their liking!
Alison Bickle
I only have to make one drink, and everyone has options.
However, if youre all booze all the time, then try any of these tasty concoctions.
Can I Make Fish Tacos Ahead of Time?
Alison Bickle
Lets say you want to throw a party, and fish tacos are on the menu.
you might make almost every component at least two to three days ahead of time.
Then, do the final breading and frying just before serving.
Alison Bickle
Some of the liquid may separate during that time, but dont worry.
you could just give it a quick stir.
This is because the color from the purple cabbage will bleed into the other ingredients.
Do this up to two days before the party.
For the fish, thaw and slice it to size 24 hours before the party.
you’re free to make the flour mixture up to a week in advance.
Half an hour before you want to serve the tacos, bread and fry them.
Need More Tacos in Your Life?
Crispy Fish Tacos With Red Cabbage Slaw
This recipe makes about 10 small, street-style tacos.
Add the cabbage, radishes, onion, cilantro, and jalapeno pepper.
Line a platter with paper towels to drain the oil from the fish after you fry it.
Zest the lime onto a medium plate.
Add the flour, cornmeal, paprika, kosher salt, garlic powder, and cayenne pepper.
On another medium plate, add the milk, and juice from half of the lime.
The milk will thicken and look slightly curdled.
In a large Dutch oven, add the oil.
Heat it to 360F.
It will take about 15 minutes for the oil to come to temp.
If it sizzles and pops, its ready.
While youre waiting for the oil to come up to temperature, dip the fish in the milk.
Then, coat it in the flour, spice, and cornmeal mixture.
Bread all of the fish before you begin to fry it.
Fry the fish in batches so you dont bring down the temperature of the oil too much.
Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown.
Remove from the oil and drain on the prepared paper towels.
Transfer the fish to a platter, serve alongside tortillas, slaw, and crema.
Let everyone assemble their own tacos.
Start with a little slaw, add a piece of fish, and drizzle with the crema.
