These fried fish tacos are one of our favorite tacos, these are fresh, flavorful, easy to prepare. You can make any time of the day. We never get enough of these fried fish tacos each we’ve made them. I used whiting fillets, but if you don’t like whiting you can use tilapia, cod, pollock fillets, or any firm fillet fillets of your choice. These fried fish tacos don’t involve dipping and coating, it requires just one dipping before frying, so instead all you need to do is to mix all these ingredients then dip before frying.
I added some serving options, so feel free to use any serving options of choice. You can combine Mayonnaise, sour cream, garlic/onion powder, cumin, lime, a pinch of hot sauce. if you’d like to try something new for your sauce.
You might want to try these:
- 2 pounds whiting fillets (you can substitute cod, pollock e.tc.)
- 1 Cup of water
- 1 Egg (whisked)
- 1 Cup All-purpose flour
- 3 Teaspoons Baking powder
- 2 Teaspoons Onion and garlic powders
- 1 Teaspoon chili powder (adjust to your preference)
- 2 Teaspoons Ground mustards (optional)
- Salt and pepper to taste
- Serving options:
- Salsa/Pico de Gallo
Cut the fish fillet into strips or size bites, and season with salt and pepper, and set aside.
Add enough oil (to fry) to a skillet or pan or fryer heat oil up to 350 degrees F, or when you dry a few drops of flour and it sizzles, it is hot enough.
In a bowl, whisk an egg.
Add the remaining ingredients and whisk with lumps free Making sure you don’t overcrowd the oil.
Dip the fish into the batter. Allow the excess batter to drip off the fish and drop into the oil.
Fry fish on both sides for about 3-4 minutes, depending on the size of the fish.
Remove from oil and transfer to a plate lined with paper towels. Repeat the process until you’re done. If you think you need more season the fish with salt if not you don’t need to.
Serve over tortillas with your
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2 thoughts on “Fried Fish Tacos”
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