If you’ve ever stared down a pile of less-than-ideal fish from a weekend fishing trip (or freezer finds you forgot about), wondering what in the world to do with them — this one’s for you. I’ve been there. One summer, my cousin and I hauled back a cooler full of blues from a local fishing charter, giddy like kids with a fresh catch. Then we got home, cooked a few pieces… and let’s just say the excitement didn’t last past the first bite.
But here’s the thing: not all fish are born to be seared or grilled. Some are just waiting for a deep-fried makeover — wrapped in warm tortillas, tucked with crunchy slaw, and hit with a zippy sauce. These Crunchy Fried Fish Tacos are my go-to move when the fish isn’t fancy, but I still want dinner to taste like something I’d order at a beachside taqueria.
Why This Recipe Works So Well
Let’s be honest, not all fried fish tacos are made equal. Some go limp the second they hit the plate. Not these. The secret? A double-dip situation that works like magic.
Instead of just dunking the fish in batter and calling it a day, this recipe coats the fish in a light beer batter first, then rolls it through seasoned flour again before frying. That second dredge grabs onto the wet batter, forming rough little bits that fry up into the crunchiest, golden nooks and crannies. It’s the kind of crisp that stays crispy — even after the tacos are loaded and sauced.
And cake flour? That’s the unsung hero here. It keeps the batter light instead of turning gummy or greasy. I first tried this approach when we had a bag of cake flour leftover from baking, and I haven’t looked back since.
What Kind of Fish to Use
This is where the magic happens — this recipe actually shines with the types of fish most people avoid. Got a pile of strong-flavored fish like bluefish or sea robin? Use it here. That crispy coating and bold seasoning tone down the intensity and turn it into something crave-worthy.
That said, if you’re working with mild fish like cod, pollock, or tilapia, those work beautifully too. I’ve even done this with frozen fish fillets (thawed, patted dry), and the results were still worth writing home about.
My Favorite Toppings
Now, let’s talk about what goes on top. These tacos aren’t fussy, but they pack serious flavor:
- Shredded cabbage: A must. It gives that crunchy bite that balances out the richness.
- Pickled red onions: I always keep a jar in the fridge. They’re quick, punchy, and honestly go with everything.
- Spicy mayo: I mix mayo with sriracha and a tiny splash of lime. If I’m in the mood, I’ll stir in a little adobo sauce from a can of chipotles for smoky heat.
- Fresh cilantro: Adds brightness — unless you’re one of those folks who think it tastes like soap. If so, skip it.
- Lime wedges: Never optional. That final squeeze makes the whole thing pop.
When tomatoes are in season, I’ll sometimes add diced fresh tomatoes for a California-style touch. But if they’re out of season (or sad), skip them.
Real-Life Cooking Tips
- Use peanut oil if you have it. It handles heat well and gives the fish a clean, restaurant-style fry.
- Don’t crowd the pan. Fry in batches, or you’ll end up with soggy fish.
- Let the fish rest on a wire rack. It keeps the crust crisp, unlike paper towels that trap steam underneath.
- Char your tortillas. I do this straight over my gas burner or in a dry skillet until the edges puff and char a bit. It makes a big difference.
Make-Ahead Moves
If you want to make these tacos for a party or a weeknight dinner with less fuss, here’s what I usually do:
- Pickle the onions a few days ahead (they keep for weeks in the fridge).
- Mix the spicy mayo and store it in a squeeze bottle.
- Shred your cabbage the morning of — wrap it in a damp paper towel inside a container and it stays super fresh.
- Cut and season the fish earlier in the day. Just keep it chilled until you’re ready to batter and fry.
Serving Ideas
These tacos don’t need much else, but if you’re building a meal, here’s how I usually round it out:
- Mexican street corn or a corn salad on the side
- Crispy roasted potatoes or sweet potato fries
- Cold beer or sparkling limeade (bonus if you’re sitting outside)
- I also love laying everything out like a taco bar — everyone can build their own, and the kids get excited about assembling their “fish sandwich.”
Leftovers and Storage
Fried fish doesn’t reheat like a dream, but here’s how I make the most of leftovers:
- Store the fried pieces on a paper towel-lined container, uncovered if possible, for up to a day.
- Reheat them in the oven or air fryer until hot and crisp.
- Leftover pickled onions, sauce, and cabbage keep beautifully and make an awesome taco salad the next day.
Frequently Asked Questions
- Can I use an air fryer instead of deep frying?
You could try it, but to be honest, nothing beats the deep fry for this recipe. The batter needs hot oil to puff and crisp properly. Air frying may leave you with a soggier coating. - What kind of beer should I use?
A light lager works great — nothing too hoppy or dark. I usually grab whatever’s already in the fridge. Even soda water can work in a pinch if you’re out of beer. - Can I use flour tortillas?
Sure. I personally like the bite of corn tortillas stacked double — it feels more traditional and holds up better to the fillings. But if you prefer flour, go for it. - Can I make this gluten-free?
Absolutely. Use a gluten-free all-purpose blend instead of cake flour and corn-based beer or club soda for the batter. Make sure your tortillas are 100% corn too.
Crunchy Fried Fish Tacos
If you’re craving a taco night with serious crunch, these fried fish tacos are the way to go. Crispy, golden fish tucked into warm tortillas, topped with fresh cabbage, zippy pickled onions, and a creamy chili sauce—this is the kind of handheld meal that disappears fast.
Ingredients
- 1 lb white fish (like cod, hake, or halibut), cut into 8 pieces
- 1 egg
- ¾ cup beer (plus more if needed)
- 1½ cups cake flour, divided
- 2 tbsp paprika
- 2 tsp ground black pepper
- Kosher salt, to taste
- 2 quarts peanut oil, for frying
- ¾ cup mayonnaise
- 2 tbsp sriracha or preferred chile sauce
- 16 corn tortillas, warmed
- 1 small head of cabbage, shredded
- Pickled red onions (homemade or store-bought)
- ½ cup fresh cilantro, finely chopped
- 2 limes, cut into wedges
Instructions
- Start by prepping the coating. In a large bowl, whisk together ¾ cup of the cake flour, paprika, pepper, and a generous pinch of salt. Scoop out half of this dry mixture into a separate bowl and set it aside—that’s your dredge.
- To the remaining flour mix, add the egg and beer, whisking until smooth. You’re looking for a batter that’s thick enough to cling but still fluid—something like heavy paint. Add a little extra beer if needed to loosen it up.
- In another bowl, stir together the mayo and sriracha until creamy and blended. Pop that in the fridge while everything fries.
- Pour the oil into a deep, heavy-bottomed pot and bring it up to 350°F. While the oil heats, dip the fish into the beer batter, letting any excess drip off. Then roll it in the reserved dry flour mixture for a nice light coat. Gently lower each piece into the hot oil using tongs or dry fingers.
- Fry in batches, turning now and then, until the fish is deeply golden and crisp—about 3 minutes per batch. Transfer them to a paper towel-lined plate and hit them with a pinch of salt while they’re still hot.
- To assemble, double up your tortillas (you’ll have 8 sets). Add a small handful of cabbage, a piece of fried fish, a spoonful of pickled onions, a drizzle of chili mayo, and a sprinkle of chopped cilantro. Serve with lime wedges on the side and enjoy while everything’s warm and crunchy.
Notes
- No mayo? Swap in sour cream or Mexican crema for a tangier sauce.
- For the heat: use sriracha, chipotles in adobo, or even a garlic chili sauce—whatever matches your spice mood.
- Want extra crunch? Let the battered fish rest for a minute before frying to set the coating.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 4795Total Fat 477gSaturated Fat 80gTrans Fat 0gUnsaturated Fat 373gCholesterol 152mgSodium 837mgCarbohydrates 100gFiber 11gSugar 8gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
One Last Note
- If you’ve been stuck with “meh” fish before and almost gave up on using it — don’t. These tacos might change your mind. They’ve definitely saved a few dinners at my place and turned “catch and release” into “catch and fry.”
- Give it a try the next time you’re craving something bold, crispy, and full of flavor.
Try Other Fish Recipes:
