fried fish tacos
Ingredients
- 1.5 lbs mahi-mahi fillets, cut into 3-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp ancho chile powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 cup Mexican lager or pilsner beer
- 8 corn tortillas
- 2 cups vegetable oil for frying
- 1 cup shredded green cabbage, tossed with lime juice and salt
- 1/2 cup crema mixed with 1 tbsp chipotle powder and 1 lime, juiced
- 1/4 cup fresh cilantro leaves
- 2 limes, cut into wedges
Instructions
- Mix flour, cornstarch, ancho chile powder, cumin, garlic powder, salt, and cayenne in a shallow bowl. Pour beer into another bowl to create a wet station. Pat fish pieces dry thoroughly with paper towels.
- Heat vegetable oil to 350°F in a heavy-bottomed pot or Dutch oven. Use a thermometer to maintain temperature—critical for crispy exterior without overcooking fish.
- Working in batches of 4-5 pieces, dip each fish piece into beer until fully coated, then dredge in the seasoned flour mixture, shaking off excess. Place gently into hot oil.
- Fry for 3-4 minutes until the exterior is deep golden brown and fish flakes easily when tested. Do not overcrowd the pan; maintain oil temperature at 350°F. Transfer to paper towels.
- Warm corn tortillas over a gas flame for 10 seconds per side until pliable and lightly charred, or warm in a cast-iron skillet for 30 seconds per side.
- Assemble tacos: place one piece of fried fish in center of each tortilla, top with 2 tbsp lime-dressed cabbage, 1 tbsp chipotle crema, and 3-4 cilantro leaves.
- Serve immediately with lime wedges on the side. Serve extra chipotle crema on the side for dipping.
Inspired by Johnny Zone’s winning fried fish tacos. This is a plausible recreation, not the chef’s original recipe.