Cooked - Crispy Fish Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Fish Tacos

4.0

600 g (1 lb 5 oz) firm white fish fillets (about 3–4 fillets), cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)

½ cup (75 g) plain (all-purpose) flour

3 eggs, whisked

3 cups (180 g) panko breadcrumbs

Oil, for frying (see note 1)

1 tsp salt

¼ red cabbage, shredded

10 tortillas

4 tbsp sour cream

Corn salad (2 cups charred or steamed corn, 2 tbsp chopped coriander/cilantro, 1 tbsp lime juice and ½ tsp sweet paprika)

Guacamole (2 avocados mashed with 2 tbsp chopped coriander/cilantro, 2 tbsp lime juice, ½ tsp salt and 100 g/3½ oz cherry tomatoes)

Sriracha mayonnaise (equal parts mayonnaise and sriracha)

Jalapeños

Extra lime wedges

Dredge the fish in the flour, followed by the egg, and lastly the panko breadcrumbs. Use your hands to press the fish into the breadcrumbs to ensure it is completely coated.
Heat the oil in a deep, heavy-based frying pan over medium–high heat (see note 1). Cook the fish for 8–10 minutes, turning regularly, until it is crispy and golden.
Set aside on a paper towel to drain and season with salt.
Serve arranged on top of the shredded cabbage with tortillas and any or all of the other suggested sides.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining🎊PartySummer Gatherings

Season☀️Summer

DifficultyMedium ⏰ 30m

Created 73 weeks ago

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