Amazing Crispy Fried Fish Tacos in 30 mins

Hey there, food lovers! Anna Kowalska here, and welcome back to my kitchen where we’re all about sharing those tried-and-true homemade recipes that just make life better. You know, the kind that fill your home with amazing smells and bring smiles to everyone’s faces? Everything here is made with heart and, of course, tons of flavor! Today, we’re diving headfirst into something truly special: Crispy Fried Fish Tacos. Seriously, these aren’t just any tacos; they’re a quick, easy, and incredibly delicious way to get a fantastic meal on the table without all the fuss. If you’re looking for a way to spice up your weeknight dinners or impress your friends without spending hours in the kitchen, you’ve definitely come to the right place. Get ready for a flavor explosion!

Why You’ll Love These Crispy Fried Fish Tacos

Trust me, these Crispy Fried Fish Tacos are a game-changer! They’re the perfect blend of quick, flavorful, and totally family-friendly. If you’re anything like me, you want meals that are delicious but don’t take over your whole evening, and these tacos hit the nail on the head. Get ready for some serious taco bliss!

Quick and Easy Preparation

Seriously, you can whip these up in no time! The prep is super straightforward, and before you know it, you’ll have a fantastic meal ready to go. Perfect for those busy weeknights when you need something delicious *fast*.

Zesty Hoisin-Mayo Sauce

Oh, this sauce! It’s the secret weapon that takes these tacos from good to *gourmet*. The sweet and savory hoisin mixed with creamy mayo and a hint of tang is just divine. It’s a flavor combo you won’t forget!

Perfectly Crispy Texture

The star of the show is that incredible crunch. We’re talking perfectly golden, crispy fried fish that gives you that satisfying bite every single time. It’s the kind of crunch that makes you close your eyes and savor the moment!

Gather Your Ingredients for Crispy Fried Fish Tacos

Alright, let’s get down to business! To make these amazing Crispy Fried Fish Tacos, you’ll want to gather up some good quality ingredients. I always say, the better your ingredients, the better your final dish will be. It doesn’t have to be complicated, just fresh and good! We’ve got a few components to put together, but don’t worry, it’s all pretty simple stuff. Let’s see what we need!

For the Hoisin-Mayo Sauce
Mayonnaise	½ cup
Hoisin sauce	¼ cup
Sweet pickle relish	2 tablespoons
Freshly squeezed lemon juice	1 ½ teaspoon

For the Crispy Fish
All-purpose flour	1 cup
Garlic salt	1 teaspoon
Onion powder	1 teaspoon
Freshly ground black pepper	1 teaspoon
Tilapia or cod fillets, cut into 4×1-inch strips	1 lb.
Large eggs, lightly beaten	2
Panko breadcrumbs	3 cups

For Frying and Serving
Vegetable oil, for frying	3 cups
Corn tortillas, warmed	12
Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions	For serving

Step-by-Step Guide to Making Crispy Fried Fish Tacos

Alright, let’s get this party started! Making these amazing Crispy Fried Fish Tacos is totally doable, and honestly, it’s the most fun part. Just follow these simple steps, and you’ll be sinking your teeth into pure deliciousness in no time. Trust me, the results are SO worth it!

Prepare the Zesty Hoisin-Mayo Sauce

First things first, let’s get that incredible sauce ready. Grab a small bowl and whisk together the mayonnaise, that yummy hoisin sauce, sweet pickle relish, and the fresh squeezed lemon juice. Give it a good stir until everything is perfectly combined and smooth. Taste it – maybe you want a little more lemon tang? Go for it! Set this aside; it’s going to be the crowning glory of our tacos.

Coat the Fish for Frying

Now, for the fish! Get a large zip-top bag and toss in your flour, garlic salt, onion powder, and pepper. Seal it up tight and give it a good shake to mix all those yummy spices. Next, add your fish strips into the bag and shake again. You want every piece of fish to be nicely coated in that seasoned flour. It’s like giving them their first little jacket!

In one shallow bowl, whisk up those eggs. In another, pour out your panko breadcrumbs. Now, take each floured fish strip, dip it into the beaten egg – make sure it gets a good coating – and then transfer it to the panko. Press the panko gently onto the fish so it sticks really well. You want a nice, thick layer of breadcrumbs for maximum crispiness! Lay these coated fish pieces on a plate, ready for their hot oil bath.

Fry the Fish to Golden Perfection

This is where the magic happens! In a large skillet, pour in your vegetable oil. You want about 3 cups, enough to generously cover the fish. Heat it up over medium-high heat until it reaches about 350 degrees Fahrenheit. If you don’t have a thermometer, no worries! You can test it by dropping a tiny bit of panko in; if it sizzles and floats right up, you’re good to go.

Carefully add the breaded fish strips to the hot oil. Don’t crowd the pan – cook in batches if you need to! Fry them for about 3 minutes total, flipping them gently halfway through, so they get beautifully golden brown and super crispy on all sides. After they’re perfectly fried, lift them out with a slotted spoon and place them on a plate lined with paper towels. This helps soak up any extra oil, keeping them wonderfully crisp. Repeat with any remaining fish.

Assemble Your Delicious Fish Tacos

Almost there! Grab your corn tortillas and warm them up. You can do this in a dry skillet, a quick zap in the microwave, or even briefly over a gas burner if you’re feeling adventurous. Now, layer on some shredded green cabbage or lettuce for a nice crunch, some fresh cilantro for that herbiness, and a few sliced scallions for a little bite. Place a few strips of your perfectly crispy fried fish right on top. Finally, drizzle that dreamy hoisin-mayo sauce all over. A little extra squeeze of lemon juice at the end is always a good idea if you like that bright zing. Boom! Your incredible Crispy Fried Fish Tacos are ready to be devoured!

Tips for Achieving the Best Crispy Fried Fish Tacos

You’ve made it this far, and you’re so close to taco perfection! A few little tricks can really elevate these Crispy Fried Fish Tacos from great to absolutely unforgettable. These aren’t super complicated, but they make a world of difference in getting that restaurant-quality crunch and flavor right in your own kitchen. Let’s make these tacos shine!

Oil Temperature is Key

Seriously, this is the *most* important thing for crispy fish. You want your oil to be at a steady 350°F (175°C). If it’s too cool, the fish will soak up all the oil and become greasy instead of crispy. Too hot, and the outside will burn before the inside is cooked through. Use a thermometer if you have one, or do the little panko test – it really works!

Don’t Overcrowd the Pan

I know you’re excited to eat, but resist the urge to cram all your fish into the skillet at once! Frying in batches is crucial. When you overcrowd the pan, the oil temperature drops dramatically. We want that consistent heat to get that perfect, golden crust. So, fry in batches, let the oil reheat for a minute between batches, and you’ll be rewarded with beautifully crispy fish every time.

Customize Your Toppings

While the hoisin-mayo sauce is amazing, don’t be afraid to play with your toppings! Shredded cabbage or crisp lettuce is a must for texture. Fresh cilantro adds that bright, herby flavor that just screams “tacos!” Sliced scallions give a little punch. But feel free to add a sprinkle of cotija cheese, some pickled red onions, or even a pico de gallo if you’re feeling fancy. It’s your taco, make it your own!

Frequently Asked Questions about Crispy Fried Fish Tacos

Got questions about whipping up the best Crispy Fried Fish Tacos? I’ve got you covered! Here are some common things people ask, and my best advice to make sure your tacos are absolutely spot-on. Don’t be shy – happy cooking!

What is the best fish for fish tacos?

For these tacos, you really want a mild, flaky white fish. Tilapia and cod are fantastic because they’re affordable, cook quickly, and get wonderfully tender inside while staying crispy outside. You could also try haddock, mahi-mahi, or even a firm white fish like snapper. Just make sure to cut them into those nice strip sizes we talked about!

Can I bake the fish instead of frying?

You sure can! If you’re looking for a lighter option, baking works. You’ll want to bake the breaded fish at around 400°F (200°C) for about 12-15 minutes, flipping halfway through. It won’t be *quite* as crispy as fried, but it’ll still be delicious. Make sure your panko coating is nice and firm before it goes in the oven for the best texture.

How do I keep the fish tacos from getting soggy?

This is key for amazing fish tacos! The biggest tip is to assemble them right before you plan to eat. Fry your fish last so it’s hot and crispy, warm your tortillas, and then build your tacos. Don’t let the fried fish sit around too long before serving, and try not to overload the tortillas with too many wet toppings. That crispy fish needs to shine!

Can I make the hoisin-mayo sauce ahead of time?

Absolutely! The hoisin-mayo sauce is perfect for making ahead. You can whisk it all together up to 2-3 days in advance and store it in an airtight container in the refrigerator. The flavors actually meld together even more, making it even tastier! Just give it a good stir before you serve it.

Storing and Reheating Leftover Crispy Fried Fish Tacos

Even though these Crispy Fried Fish Tacos are best enjoyed fresh, sometimes we just can’t finish them all – and that’s okay! If you find yourself with leftovers, storing and reheating them properly is key to enjoying them again. The trick is to keep the components separate so that delicious fried fish stays as crisp as possible. Store any leftover sauce, cooked fish, and toppings in airtight containers in the refrigerator. When you’re ready to reheat, gently warm the fish in a skillet or oven on a low heat to try and revive that crispiness. Assemble your tacos fresh with the warmed fish and other ingredients. Enjoy round two!

Component	Storage Method	Reheating Tip
Fried Fish	Airtight container in the refrigerator (up to 1-2 days)	Gently reheat in a dry skillet over medium-low heat or in a 350°F oven for a few minutes until warmed through and slightly crisped. Avoid microwaving if possible, as it can make the fish soggy.
Hoisin-Mayo Sauce	Airtight container in the refrigerator (up to 3-4 days)	Stir well before serving. No reheating needed.
Tortillas and Toppings	Store separately in airtight containers in the refrigerator.	Warm tortillas as usual. Use fresh toppings cold.

Estimated Nutritional Information for Crispy Fried Fish Tacos

Just a friendly heads-up, these numbers are approximate! Since we’re all about homemade goodness and sometimes tweak things just a bit, the exact nutritional values for your Crispy Fried Fish Tacos can vary. But this gives you a good idea of what you’re working with per serving. Enjoy every delicious bite!

Serving Size	Approx. Values
Calories	550 kcal
Sugar	8g
Sodium	700mg
Fat	30g
Saturated Fat	5g
Unsaturated Fat	25g
Trans Fat	0g
Carbohydrates	45g
Fiber	4g
Protein	25g
Cholesterol	80mg

Print