Crispy Crunchy Fish Tacos
- Total time
- 30 min
- Serves
- 4-6
Ingredients
- Oil for frying
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- Ice water as needed
- 2 tablespoons white vinegar
- All-purpose flour for dredging
- Salt and pepper to taste
- 1 pound white, flaky fish such as cod or bass, cut into 1-inch x 4-inch strips
- 8 corn or flour tortillas, warmed
- 1/3 cup queso fresco or cotija, crumbled
- Salsa or hot sauce
- Lime mayo
- Pico de gallo
Steps
- 1
Heat about 2 inches of oil in a straight-sided pot until it reaches 365°.
- 2
To make the batter, whisk together the flour, cornstarch, baking soda and salt.
- 3
Pour in just enough ice water, while gently whisking, until you have a batter the consistency of cold heavy cream.
- 4
Gently stir in the vinegar, which will activate the baking soda and create lots of bubbles.
- 5
Season your pieces of fish with salt and pepper to taste, and dredge through the flour.
- 6
Dip the fish in the batter and fry, in batches, until golden brown and crisp, 4 to 5 minutes.
- 7
Transfer to a rack set over a sheet tray and continue frying the fish.
- 8
Nestle the fried fish in the warm tortillas and top with the toppings of your choice.
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