How to Make the Best crispy FISH TACOS in Your City
Your City: These crispy, golden Fish Tacos deliver flaky fish, fresh lime slaw, and creamy sauce, perfectly seasoned with Bald Buck Seasoning for the ultimate coastal flavor.
What Most People Don’t Know About Making FISH TACOS
- Double-season for depth: Season both the fish and the batter for layers of flavor, not just the coating.
- Use cold carbonated liquid: Cold beer or sparkling water makes the crust lighter, crispier, and helps it cling better.
- Don’t overdress the slaw: Toss it right before serving so it stays fresh and crunchy under the sauce.
Ingredients (Serves About 4, Makes 8–10 Tacos)
Fish & Batter:
- 1½ lb firm white fish (cod, mahi-mahi, halibut, or sea bass)
- ½ tsp Bald Buck Seasoning
- ¼ tsp black pepper
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼–½ tsp cayenne pepper (optional, for heat)
- 1 tsp Bald Buck Seasoning (for batter)
- 1 cup cold beer (or sparkling water)
- Oil for frying (canola, peanut, or neutral oil)
Slaw:
- 2 cups shredded cabbage (green, red, or mixed)
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of Bald Buck Seasoning
Creamy Sauce:
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp hot sauce or chipotle sauce (to taste)
- Bald Buck Seasoning and pepper, to taste
To Serve:
- 8–10 small corn or flour tortillas
- Optional: avocado slices, pickled jalapeños, salsa, radishes, lime wedges
Instructions
- Prep the Fish: Pat fish dry and cut into 1–1¼ inch strips. Season with ½ tsp Bald Buck Seasoning and black pepper.
- Make the Batter: In a bowl, combine flour, paprika, garlic powder, onion powder, cumin, cayenne (if using), and 1 tsp Bald Buck Seasoning. Slowly whisk in cold beer or sparkling water until smooth and slightly thick, like heavy cream.
- Heat the Oil: Pour oil into a heavy skillet about ½ inch deep. Heat over medium-high to 350–365°F (175–185°C). Test with a drop of batter, it should sizzle and float.
- Fry the Fish: Dip fish into batter, let excess drip, then carefully lower into hot oil. Fry 2½–3 minutes per side until golden and crisp. Remove and drain on a rack or paper towels.
- Warm the Tortillas: Toast tortillas in a dry skillet or over a flame until soft and lightly charred. Wrap in a clean towel to keep warm.
- Toss the Slaw & Mix the Sauce: Combine cabbage, red onion, cilantro, lime juice, and a pinch of Bald Buck Seasoning. In another bowl, mix mayo, sour cream, lime juice, and hot sauce. Adjust seasoning to taste.
- Build the Tacos: Place fish in warm tortillas. Add slaw, drizzle creamy sauce, and top with extras like avocado or salsa. Serve with lime wedges.
Extra Tips
- Crispy crunch hack: Add crushed tortilla chips or crispy onions for extra texture.
- Grilled option: Skip the batter and grill fish with oil, lime, and a sprinkle of Bald Buck Seasoning.
- Make-ahead tip: Mix dry batter ingredients and slaw base in advance; add liquids and lime juice right before serving.
- Sauce swap: Add adobo or smoked paprika for a smoky flavor.
- Tortilla tip: Try both flour and corn tortillas, or mix them up for guests.
