Fried Fish Tacos For Krsi Sue Recipes

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FRIED FISH TACOS



fried fish tacos image

Make and share this fried fish tacos recipe from Food.com.

Provided by Joni Young

Categories     Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 lbs cod fish fillets, cubed
1 quart vegetable oil (for frying)
20 6-inch corn tortillas
5 cups shredded cabbage
1 cup mayonnaise
1/4 cup salsa
1 lime, cut into wedges

Steps:

  • In a shallow bowl, whisk together beer, flour, and salt.
  • Rinse fish, and pat dry.
  • Cut into 10 equal pieces.
  • In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
  • Using a fork, coat fish pieces in batter.
  • Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
  • Fry until golden, about 2 minutes.
  • Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
  • Repeat to fry remaining fish.
  • Stack 2 tortillas.
  • Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
  • Garnish with mayonnaise, lime wedges and salsa.

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA



Fried Fish Tacos with Chipotle-Lime Salsa image

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!

Provided by Nurjahan Boulden

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 24

Number Of Ingredients 17

1 cup all-purpose flour
1 cup panko bread crumbs
1 tablespoon seasoned salt
1 teaspoon garlic powder
¼ teaspoon lemon pepper
¼ teaspoon ground black pepper
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
2 eggs
¼ cup oil
1 pound tilapia fillets, cut into chunks
24 corn tortillas
½ (8 ounce) bottle ranch dressing, or to taste
¼ cup hot chunky salsa
½ lime, juiced
1 canned chipotle chile, thinly sliced
1 small head shredded cabbage, or to taste

Steps:

  • Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
  • Heat oil in a large skillet over medium-high heat.
  • Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
  • Heat tortillas in a separate skillet over medium-low heat.
  • Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
  • Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 21.3 g, Cholesterol 23.8 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 239.7 mg, Sugar 1.6 g

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

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