Fried Fish Tacos

Very good base recipe. I had fresh cod and the idea of Mediterranean style, which I do variations of frequently with the rockfish abundant here, just didn't appeal. Despite it being summer, frying it was all that sounded good, and good it was, indeed! I made a change that I always do when frying most things in batter: ADD EGGS. I added one chicken egg that, while "unsized" from a local farm, is a bit bigger than an XL-grade store egg, so if you use large eggs, I'd probably do 2. I only fried them once; the egg makes the batter fry wonderfully crisp but light and double frying is entirely unnecessary. I also, though, cut the filet into smaller pieces, partly because I'm lazy and didn't feel like taking out the bones with pliers so I just cut that 3/4" wide strip away&gave my master cat much-loved bits of cod sushi from the odd little strands left. The main reasons, though, I make them smaller are the very short cooking time (2mins) and having it even--makes it more foolproof and there's little risk of undone fish or of overdone batter. I know the "not dark" thing makes them look good, but the IPA I used was moderately dark. I didn't personally care if they were darker. Heck, my flour blend is also much darker--I don't DO enriched, only true whole grain--so they may look burnt to someone who bothers looking through the accompaniments, but I've never had a complaint :) I looked at the Rubio's out of curiosity, and while it's a sound option, I never use mayo (soy allergy) and had already started my own sauce with lebni (cultured sour cream; creme fraiche&quark are good subs for it, but regular sour cream is not), yogurt, lime juice, capers, Wickles(zesty/spicy) relish, dill, coriander seed powder, cumin, French tarragon, sea salt, fresh ground pepper, Hungarian paprika, and mustard powder... and maybe something I'm forgetting. The dill, paprika, and mustard seed powder are prominent, capers & relish about equal. I really just do it by eye &taste it as I'm going along.

• Anonymous

• east coaster living on the west coast

• 9/1/2011

Wonderful recipe. Very easy and quick. Only fried the fish once, and used the rubio sauce recipe a reader recommended to coat the tortillas. No need for sour cream as an accompaniment. Added chopped red onions to the accompaniments. Will use sauce instead of tartar for other recipes.

• Anonymous

• Los Altos, CA

• 9/17/2010

This was good. For my toppings I made an olive oil toss of finely chopped spinach, green onions, and dill.

• PIXARFREAK

• 6/22/2010

What a mess! But so delicious. I made this last week and will make it again this week. My kids (4 & 6) devoured this fish, with and without tacos!

• Anonymous

• Toronto

• 4/27/2010

Love this. Paired with: 1 small head of cabbage, shredded; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 T. chopped pickled jalapenos

• Anonymous

• Newbury, Mass.

• 3/22/2010

I have made this recipe many times with fish or prawns or both. Tonight the fish is red snapper. I shredded napa cabbage, made pico de gallo with tomatoes and jalapenos from the garden, and added coriander, Mexican crema, mayo and low fat yogurt to the rubio's sauce. No matter what the variation is (normally what I have on hand) this meal is always tasty and a pleaser for any guest for whom I have made it.

• Anonymous

• San Jose, CA

• 9/1/2009

Absolutely delightful. I brought the ingredients for the Rubio sauce as recommended and was pleased. Look forward to making again.

• Anonymous

• Arizona

• 5/12/2009

These are awesome and e-a-s-y. The fish pieces stuck badly to the bottom of the pan we were frying them in but I think that was user error. They taste delicious however, I will NOT be making these again only because my house stunk like fried fish for a week afterword...and I mean stunk (even with the stove exhaust fan on and the kitchen door open the whole time we were cooking)!

• scoemi01

• Olympia, WA

• 5/12/2009

Oy! This recipe is easy and makes a good batter...BUT, the batter stuck horribly to the bottom of the pan even with the recommended amount of oil-not to the fish AND our house smelled terribly of fried fish for days afterward. Very good batter but will not make again inside the house...maybe will fry over a gas stove outdoors someday.

• scoemi01

• Olympia, WA

• 4/5/2009

loved this! I used a white sauce similar to the rubio sauce- 1/2 cup lowfat sour cream, 1/2 cup low fat mayo 1/2 teaspoon of both cumin and oregano, 1 teaspoon of both cayenne pepper and capers, one jalapeño pepper. Finely diced jalapeño and capers. Mixed all ingredients and squeezed fresh lime juice- 1 lime. Put in the fridge and let it sit for an hour. Note, this is a spicier version of the rubio sauce, but so good! I served tacos with a side of a fresh avocado half and cilantro. A tomato and cucumber and lime salad. Enjoy

• figueroa579

• burlingame

• 10/26/2008

I didn't "rate" this recipe because I only followed the directions for the fish. The fish was super easy to make for a quick weeknight meal and came out perfectly whether I fried it once or twice (I did two batches and tried both methods). For toppings I used a "salad" of shredded cabbage, red onion and cilantro. I also made a fresh salsa with local tomatoes, cilantro, green onion and tons of lime. Finally, as many other reviewers have done I added sour cream. I used minced garlic, salt and lots of lime juice to make a thin, creamy sauce. Absolutely addictive - this just tastes so FRESH, like summer. I'm afraid I'll never want to grill or saute the fish again for tacos!

• Anonymous

• Boston, MA

• 8/28/2008

great, easy, delicious...invited doubtful neighbors, we ate it all! No need to fry twice (temp 375)...rubio sauce and red/green cabbage. Might use chipotle peppers instad of cayenne next time.

• Anonymous

• ma

• 7/12/2008

Best fish ever, easy to make and delicious.

• Anonymous

• Los Angeles, CA

• 4/12/2008

I've made this time after time and my family absolutely loves these. I use white corn tortillas which work very well with the mild fish flavors here. If you don't have a can of beer, use club soda. I use which ever one I have on hand and both work equally well. Also, reduce the salt to 1 Tsp. I only fry the fish once, which is absolutely sufficient. We use talapia. Be sure to make the Rubio's sauce that has the mayo and dill. It's the best of the two offered in readers suggestions (at least to us). Good luck! My family considers fish taco night a treat...go figure - we love them!

• rmzeglin

• 4/2/2008

Yum! Even though I didn't allow the oil to get hot enough before frying the cod; it looked off, but tasted great. My kids LOVED it!

• Anonymous

• Orinda CA

• 3/14/2008