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. This recipe is quick and easy already, but you can prepare the fish ahead of time so all you have to do when it’s time for dinner is cook it. Add your choice of cabbage, a simple corn salad, or guacamole, or use your imagination to come up with your favourite toppings! I love to add a kick of heat with some jalapeños and a drizzle of sriracha mayo to take these tacos to the next level.
Can you make Crispy Fish Tacos ahead of time?
Yes, you can make Crispy Fish Tacos ahead of time. 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. 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 in the recipe notes on how to bake from frozen.
Are Crispy Fish Tacos suitable for leftovers?
Crispy 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.
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Crispy Fish Tacos
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.
- Total Time: 28–30 mins
- Yield: 4 1x
Ingredients
FISH TACOS
- 600 g (1 lb 5 oz) firm white fish fillets (about 3–4 fillets), cut into strips (flathead or ling recommended – for US and UK try tilapia, haddock or cod)
- ½ cup (75 g) plain (all-purpose) flour
- 3 eggs, whisked
- 3 cups (180 g) panko breadcrumbs
- Oil, for frying (see note 1)
- 1 tsp salt
TO SERVE
- ¼ red cabbage, shredded
- 10 tortillas
- 4 tbsp sour cream
- Corn salad (2 cups charred or steamed corn, 2 tbsp chopped coriander/cilantro, 1 tbsp lime juice and ½ tsp sweet paprika)
- Guacamole (2 avocados mashed with 2 tbsp chopped coriander/cilantro, 2 tbsp lime juice, ½ tsp salt and 100 g/3½ oz cherry tomatoes)
- Sriracha mayonnaise (equal parts mayonnaise and sriracha)
- Jalapeños
- Extra lime wedges
Instructions
- 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.
- 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.
- Set aside on a paper towel to drain and season with salt.
- Serve arranged on top of the shredded cabbage with tortillas and any or all of the other suggested sides.
Notes
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 (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.
How to oven-bake fish from frozen:
- 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. 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.
- Prep Time: 20 mins
- Cook Time: 8–10 mins
- Category: seafood, fish taco, crispy fish taco, Mexican seafod
- Method: deep pan fry
- Cuisine: Mexican
michelleviselli says:
A favourite of ours that is regularly on our meal plan. Easy & delicious.
Nicole says:
This is one of our favourites too and you have prompted me to add it to next week’s meal plan! Thank you so much, so glad to hear you enjoy this recipe as much as we do. Nic x