Perfect Fish Tacos
Crispy battered fish tacos served with fresh cabbage slaw, avocado, and all the fixings. Made with red snapper or white fish fillets fried to golden perfection in a light and crispy club soda batter, these tacos are a delicious combination of textures and flavors.
Ingredients
- •2 pounds skinless red snapper or other mild white fish fillets
- •1 cup all-purpose flour
- •1 cup white rice flour
- •2 teaspoons kosher salt
- •2 cups club soda
- •8 cups Vegetable oil
- •24 pieces small corn tortillas
- •1 serving Cabbage and Jicama Slaw
- •1 serving Fresno Chile Hot Sauce
- •1 serving garnishes
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
10 min
- 2.
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter-it should be pourable, but thick enough to coat the fish.
5 min
- 3.
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.
10 min
- 4.
Working in batches of 5-7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don't overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
5 min
- 5.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
5 min
- 6.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
2 min
- 7.
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
15 min
- 8.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don't have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
3 min
- 9.
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.
5 min