Crispy Fish Tacos
Servings: 4
Calories: 966kcal
There's no need to order takeout when you can make these delicious Crispy Fish Tacos at home in just 30 minutes. Crunchy strips of crumbed fish are loaded into tortillas with your favourite toppings.
Ingredients
FISH TACOS
- 600 g firm white fish fillets, cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)
- 75 g plain (all-purpose) flour
- 3 eggs, whisked
- 180 g panko breadcrumbs
- Oil, for frying (see note 1)
- 1 tsp salt
CORN SALAD
- 400 g corn kernels, charred or steamed
- 2 avocados
- 2 tbsp chopped coriander (cilantro)
- 2 tbsp fresh lime juice
- ½ tsp sea salt flakes
- 100 g cherry tomatoes
TO SERVE
- ¼ red cabbage, shredded
- 10 tortillas
- 4 tbsp sour cream
- Guacamole
- Sriracha mayonnaise (equal parts mayonnaise and sriracha)
- Jalapeños
- 4 lime wedges
Instructions
- Crumb the fish – 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.
- Cook the fish – 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.
- Drain – Set aside on a paper towel to drain and season with salt.
- Make the corn salad – Combine all the ingredients in a bowl.
- Serve – Serve the fish arranged on top of the shredded cabbage with tortillas, corn salad, guacamole and any of the other suggested sides.
Notes
Note 1 – To achieve a golden breadcrumb crust, it's best to deep-fry the fish in a high smoke-point oil, such as vegetable or canola (rapeseed) oil. The bottom of the pan needs to be covered in oil and at least 1.5 cm (½ inch) deep. Olive oil is suitable for shallow-frying. Use 3–4 tablespoons and cook the fish for 8–10 minutes, turning once. The breadcrumb coating will not be as even in colour, but the end result will still be delicious.
Can fish tacos be baked in the oven instead of deep-fried? Yes. The result is paler in colour as the breadcrumbs do not turn as golden. However, the end result is equally delicious:
How to oven-bake fish:
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Spray the crumbed fish with olive oil, and cook for 12–14 minutes.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Spray the crumbed fish with olive oil, and cook for 17–19 minutes.
MAKE AHEAD
Follow step 1 of the recipe and place the fish in an airtight container with baking (parchment) paper separating the layers to stop them from sticking together. Refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the fridge overnight, ready for use, or see the directions above on how to bake from frozen.LEFTOVERS
Fish tacos are best cooked and served immediately. Leftovers can be refrigerated for up to 24 hours. Reheat in the microwave. Take care when reheating not to overcook. The crumb coating will soften.Nutrition Facts
Crispy Fish Tacos
Amount per Serving
Calories
966
% Daily Value*
Fat
36
g
55
%
Saturated Fat
9
g
56
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
15
g
Cholesterol
197
mg
66
%
Sodium
2102
mg
91
%
Potassium
1703
mg
49
%
Carbohydrates
113
g
38
%
Fiber
15
g
63
%
Sugar
14
g
16
%
Protein
51
g
102
%
Vitamin A
1265
IU
25
%
Vitamin C
57
mg
69
%
Calcium
303
mg
30
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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