Crispy Fish Tacos Recipe Your summers are incomplete without crispy fish tacos. Imagine who will be accompanying you on the long summer afternoons? Your super loud crispy fish tacos. Have them on a lovely warm afternoon, and you will realize how soul-satisfying they are. But before jumping directly to the recipe, let's understand some details about these crispy fish tacos. Which Fish Should You Get? Firm fleshed white fishes are considered the best fish for crispy fish tacos. They stay firm while frying and become super crispy in the process. Two favorite fish in this list are cod and walleye. How to Prepare the Fish? Go for the diagonal cut in the fresh fish. They fit easily on the tacos, and you get slightly longer strips here. Make sure that you cut every fish at least an inch thick and your crispy fish tacos are ready. What Do You Need? Main Ingredients: ● 600 grams skinless cod fillets (You can go for fresh fish delivery through a reliable online store) Other Ingredients: ● ● ● ● ● ● ● ● ● ●
1 whole medium-sized lime 1/2 cup all-purpose flour 1 1/2 tsp Kosher salt 1 tsp garlic powder 1/4 cup cornmeal 2 tsp smoked paprika 3/4 tsp cayenne powder grounded 1/2 cup full cream milk 4 cups of oil (You can use any oil—sunflower oil, canola oil, and likewise) 10 5 inch flour tortillas
Detailed Process: ● Zest the lime and add flour, cornmeal, salt, paprika, garlic powder, and cayenne pepper into one bowl. Mix all of them thoroughly and set them aside. ● Now, take another bowl and add milk in it and half a lime juice. The milk will get curdled immediately. ● Cut the fish fillets into a 1-inch diagonal cut and season them with lime juice, salt, and pepper. ● Heat the oil in a pan. Heat it on a high flame. ● Begin by dipping the fish into the milk mixture and then into the flour mixture immediately. Bread all of the fishes and then line them together on a plate. ● Add the fishes one by one and reduce the flame to medium-high. Fry the fishes batchwise only. You can add 2-3 fishes at a time, depending on the size of your pan. ● Fry the fish for 2-3 minutes on each side. Notice that the color will change to a golden brown, and that's when you know that the fishes are done. ● Remove the fishes from the oil and let them sit some time on the paper towel. ● Finally comes the assembling time. Place the fish tacos after the resting time into the flour tortillas. You can top it with cabbage slaw and avocado cream or any other topping as per your choice. Your fish taco is ready to be served and devoured. This fresh seafood is super crispy.