Crunchy Fried Fish Tacos: A Taste of California for Michelle in Denver

Hey Michelle! I heard you’ve been missing those tasty California fish tacos since moving to Denver. Don’t worry, I’ve got you covered with this crunchy fried fish taco recipe that’ll transport you right back to the coast. These crispy, beer-battered fish tacos are packed with flavor and super easy to make at home.

Get ready to impress your friends and family with your taco-making skills. I’ve included all the details you need to create the perfect balance of crispy fish, tangy slaw, and zesty sauce. So fire up that stove and let’s bring a taste of the beach to the mountains!

Exact Ingredients List

Here’s the full list of everything you’ll need to make these tasty fish tacos:

For the batter and coating:

  • 1 1/2 cups cake flour
  • 2 tablespoons paprika
  • 2 teaspoons black pepper
  • Kosher salt (to taste)
  • 3/4 cup beer (plus extra if needed)
  • 1 egg

For the sauce:

  • 3/4 cup mayonnaise
  • 2 tablespoons sriracha (or your favorite hot sauce)

For frying:

  • 2 quarts peanut oil

For the tacos:

  • 1 pound white fish (cod, hake, or halibut)
  • 16 corn tortillas
  • 1 small head of cabbage, shredded
  • Pickled red onions
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Remember to cut the fish into eight 2-ounce pieces before cooking. This recipe will make enough for 3 to 4 servings, perfect for a family dinner or having friends over!

Instructions

Let’s get those tasty fish tacos started. Here’s how to make them:


  1. Mix the dry ingredients in a bowl. Put half in another bowl.



  2. Add beer and egg to one bowl. Whisk until smooth. It should be thick like paint.



  3. Stir mayo and hot sauce in a separate bowl. Set aside.



  4. Heat oil to 350°F in a deep fryer or large pot.



  5. Dip fish in batter, then coat with dry mix.



  6. Fry fish for about 3 minutes until golden brown.



  7. Drain on paper towels and sprinkle with salt.



  8. Warm your tortillas.



  9. Build your tacos: tortilla, cabbage, fish, onions, spicy mayo, and cilantro.



  10. Squeeze lime over the top for extra zest!


Remember to be careful with hot oil. You might want to fry in batches to avoid overcrowding. Enjoy your homemade fish tacos, Michelle!

Possible Substitutes List & Recipe Variations

Michelle, you can easily adjust this recipe to fit your tastes or what’s in your pantry. Here are some swaps and tweaks you might like:

Fish options:

  • Swap cod for mahi-mahi or snapper
  • Try shrimp instead of fish

Batter alternatives:

  • Use all-purpose flour if you don’t have cake flour
  • Replace beer with sparkling water for a non-alcoholic version

Sauce ideas:

  • Mix sour cream with lime juice for a tangy topping
  • Try chipotle sauce for a smoky kick

Taco shell choices:

  • Use flour tortillas if you prefer them to corn
  • Try hard taco shells for extra crunch

Topping swaps:

  • Replace cabbage with lettuce
  • Add diced tomatoes or avocado

You can also make these tacos gluten-free by using cornstarch instead of flour in the batter. For a healthier option, try grilling or baking the fish instead of frying.

Remember, these tacos are flexible. Feel free to mix and match ingredients to create your perfect fish taco!

Tips, Tricks & Storing

Michelle, here are some handy tips to make your fish tacos even more awesome:

For extra crunch, try adding panko breadcrumbs to your flour mixture. It’ll give your fish an amazing texture!

Got leftover fish? Store it in an airtight container in the fridge. It’ll stay good for up to 2 days.

Warm up those leftover tacos in the oven at 350°F for about 10 minutes. They’ll taste almost as good as fresh!

Want to prep ahead? Mix your dry ingredients and store them in a sealed container. You can do this up to a week in advance.

Here’s a quick trick for perfectly warmed tortillas:

  1. Wrap them in damp paper towels
  2. Microwave for 30 seconds
  3. Keep them covered until you’re ready to serve

Remember to keep your oil at 350°F while frying. Use a thermometer to check the temperature between batches.

Lastly, don’t forget to squeeze some fresh lime juice over your tacos just before eating. It adds that perfect zesty kick!

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