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Crispy Fish Tacos Recipe

Crispy Fish Tacos

Why wait for a night out to enjoy delicious crispy fish tacos when you can easily make them at home? Picture a perfectly cooked fish fillet coated in a crunchy batter, nestled in a warm tortilla, and loaded up with all the classic Mexican toppings you love. I love to add a kick of heat with some jalapenos and a drizzle of some sriracha mayo to take these tacos to the next level. 

  • Total Time: 28 - 30 mins
  • Yield: 4 1x


Units Scale

Fish tacos

  • 600g white, firm fish fillets cut into strips (flathead or ling recommended)
  • 1/2 cup plain flour
  • 3 eggs, whisked
  • 3 cups panko breadcrumbs
  • Oil for frying (see note 1)
  • 1 tsp salt


To serve

  • 10 soft tacos
  • 1/4 red cabbage, shredded
  • 4 tbsp sour cream
  • Corn salad (2 cups charred corn or steamed corn, 2 tbsp chopped coriander, 1 tbsp lime juice and 1/2 tsp sweet paprika)
  • Guacamole (2 avocados mashed with 2 tbsp chopped coriander, 2 tbsp lime juice, 1/2 tsp salt and 100g cherry tomatoes)
  • Sriracha mayonaisse (equal parts mayonnaise and sriracha)
  • Jalapenos
  • Extra lime wedges
  • Tortillas


  1. Dredge the fish in plain flour, followed by the eggs, and lastly, the panko breadcrumbs. Use your hands to press the fish into the breadcrumbs to ensure it is completely coated.
  2. Heat the oil on medium-high heat in a deep skillet (see note 1). Cook the fish for 8-10 minutes, turning regularly until it is crispy and golden.
  3. Set aside on a paper towel to drain and season with salt.
  4. Serve arranged on shredded cabbage with suggested sides.


Note 1 – To achieve a golden breadcrumb crust, it is best to deep fry the fish in a high smoke point oil such as vegetable or canola oil. The base of the pan needs to be covered in oil and at least 1.5cm deep. Olive oil is suitable for shallow frying. Use 3-4 tbsp 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.

MAKE AHEAD –  Follow step 1 of the recipe and place the fish in an airtight container with baking paper separating the layers to stop them from sticking. Refrigerate for up to 2 days. Freeze for up to 2 months. Thaw in the fridge overnight, ready for use or see the directions below 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.

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:

  1. Preheat the oven to a 200°C fan.
  2. Spray the crumbed fish with olive oil, and cook for 12-14 minutes.

How to oven-bake fish from frozen:

  1. Preheat the oven to a 200°C fan.
  2. Spray the crumbed fish with olive oil, and cook for 17-19 minutes.
  • Author: Nicole
  • Prep Time: 20 mins
  • Cook Time: 8 - 10 mins
  • Category: seafood, fish taco, crispy fish taco, Mexican seafod
  • Method: deep pan fry
  • Cuisine: Mexican

Keywords: Crispy Fish Tacos, Crispy Fish Tacos recipe