It looks like you’ve shared an image link, but I’m unable to access images directly. If you provide me with the name of the recipe or a brief description, I can help create a friendly and engaging paragraph for it!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are both mild and flaky, perfect for frying. If you’re looking for alternatives, you can also try haddock, or if you prefer something with more flavor, go for snapper or catfish.
All-Purpose Flour: Essential for creating a crispy coating. If you want to keep it gluten-free, almond flour or a gluten-free all-purpose blend works well, too!
Cornmeal: This adds texture and crunch to your fish. If you don’t have cornmeal, panko breadcrumbs are a great alternative for a crispier finish.
Cayenne Pepper: Add a touch of heat to your fish, but if you’re sensitive to spicy food, you can skip it or substitute with paprika for flavor without the heat. I usually ease off the cayenne for my kids.
Vegetable Oil: It’s best for frying due to its high smoke point. You might also try canola oil or peanut oil, both are excellent options. Just avoid olive oil as it burns easily.
How Can I Make the Fish Extra Crispy?
To achieve perfectly crispy fish, follow these preparation tips carefully:
- Make sure your fish fillets are dried properly before coating. Moisture can cause the coating to become soggy.
- Use a three-step breading process: flour, egg, then cornmeal. Each step helps the next layer to stick better, resulting in a crunchy crust.
- Fry in hot oil—around 350°F is ideal. Too cool and the coating will get greasy; too hot and you risk burning it.
- Don’t overcrowd the skillet. Fry in batches to maintain the oil temperature for even cooking.
- Let the fried fish rest on paper towels to drain excess oil, keeping them crispy!
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup cornmeal (for breading)
- 2 eggs, beaten
- Vegetable oil (for frying)
- 8 small corn tortillas
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
For Toppings:
- Sliced avocado
- Lime wedges
- Sliced jalapeños
- Extra cilantro for garnish
- Hot sauce (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 15 minutes making the cilantro lime slaw and getting the fish ready, then about 15 minutes frying the fish and warming the tortillas. It’s a quick and delightful meal!
Step-by-Step Instructions:
1. Prepare the Cilantro Lime Slaw:
Start by grabbing a large bowl. Combine the shredded green cabbage, red cabbage, and chopped cilantro inside. In a separate small bowl, whisk together the mayonnaise, lime juice, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and give it a good toss until everything is well coated. Set it aside to let the flavors mingle and develop while you prepare the fish.
2. Prepare the Fish:
Take the fish fillets and pat them dry with paper towels. Season both sides with salt and pepper to taste. In one shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, and a bit more salt and pepper. In another dish, have the beaten eggs ready. And in a third dish, pour out the cornmeal for coating.
3. Coat the Fish:
Now, it’s time to coat the fish! Take each fillet and first dredge it in the seasoned flour mix, making sure to cover both sides. Next, dip it in the beaten eggs until well-coated, and finally, roll it in the cornmeal. Press the cornmeal onto the fish to help it stick better. This will make your fish nice and crispy when fried!
4. Fry the Fish:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot (you can check by dropping a small piece of bread or flour in to see if it sizzles), carefully add the coated fish fillets to the pan. Fry them until they turn golden brown and crispy, which will take about 3-4 minutes per side depending on their thickness. Once cooked, remove the fish and place them on paper towels to drain any excess oil.
5. Warm the Tortillas:
While the fish is frying, get a dry skillet and warm up the corn tortillas one at a time until they become soft and pliable. This will help make your tacos much easier to fold!
6. Assemble Tacos:
Now it’s time to build your tacos! On each warmed tortilla, place a few pieces of crispy fish. Top it off with the cilantro lime slaw you prepared earlier, add some slices of avocado and jalapeños, and drizzle with hot sauce if you like a bit of kick. Each taco can be customized to your taste!
7. Enjoy:
Serve your delicious tacos immediately, garnished with fresh cilantro and lime wedges on the side for an added burst of flavor. Enjoy every bite of your crispy fish tacos with that refreshing slaw!
Happy cooking! Enjoy your meal!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia work great, you can substitute with any firm white fish like haddock or catfish. Just make sure the fish fillets are similar in thickness for even cooking.
How Can I Make the Slaw Dairy-Free?
To make the cilantro lime slaw dairy-free, simply substitute the mayonnaise with a dairy-free alternative such as avocado-based mayo or mix together equal parts of Greek yogurt and olive oil for a creamy consistency without dairy.
What’s the Best Way to Store Leftover Fish Tacos?
For best storage, keep the fried fish and slaw separate from the tortillas. Store each component in airtight containers in the fridge for up to 2 days. When ready to eat, you can reheat the fish in an oven to maintain the crispiness, then assemble your tacos fresh!
Can I Make the Fish Ahead of Time?
While it’s best to fry the fish fresh for maximum crispiness, you can prep the fillets by coating them in flour and cornmeal ahead of time. Simply keep them uncooked in the fridge until you’re ready to fry! This will save time when you’re ready to serve.
