Fish tacos, like fish 'n' chips, are a perfect union of fresh fish with fat and zesty flavors. In Mexico, this holy trinity is delivered inside a warm tortilla. Made right, there is nothing better.
Fish tacos vary from region to region. This recipe is modeled on tacos typical of Baja California, which to my mind, are the best in Mexico. The salsas are light and do not overpower the delicate flavor of fish. The crispy cabbage balances the deep-fried goodness of the batter while the flour tortillas and freshly-sqeezed lime tie everything together.
Serves 4 people
1
lb white fish such as grouper, snapper or cod1
cup flour1
cup water1
tsp baking soda1/4
tsp salt1
quart oil for deep frying
Remove any skin and bones from the fish, and chop into strips about two inches long and 1/2 to 3/4 inch thick.
The fish strips ready to be battered
Make a thin batter by combining the flour, water, baking soda, and salt in a bowl. Mix with a fork until no lumps remain. Add extra flour or water, if needed, until you have a batter that is the consistency of heaving whipping cream.
In a medium pot or wok, heat around two inches of oil over high heat. Once hot and almost smoking (about 360 to 370°F), coat a piece of fish in the batter and drop it in the oil. Add another few pieces of fish and fry for three to four minutes until golden brown. While frying, turn each piece of fish to ensure even browning. Remove from oil and transfer to a plate lined with paper towel to soak up the excess oil. Keep the fish warm in an oven while frying the remaining pieces.
Frying battered fish for fish tacos
This is a good meal to serve family style. Lay everything out on the table and encourage everyone to assemble their own tacos. Keep the flour tortillas warm by placing them between a folded cloth napkin.
Ready to eat
Further Reading
Learn to
deep fry like a pro.