Fish tacos done right — with a light, beer-battered or seasoned flour crust, creamy slaw, and a limey crema — are among the best things you can eat on a warm evening. The key is a crust that is genuinely crispy (not soggy) and fish that is not overcooked inside. These come together in 30 minutes and feed four people properly.
Ingredients
The Batter
Mix flour, baking powder, paprika, and salt. Add cold sparkling water or beer gradually, whisking until just combined — some lumps are fine. Do not overmix. The batter should coat the back of a spoon and fall off in thick ribbons. Chill it for 10 minutes.
The Fry
- Heat oil to 350°F (175°C) in a deep pan or wok
- Pat fish dry, season lightly, cut into 5cm pieces
- Dip in batter, let excess drip off
- Fry in batches of 3–4 pieces for 3–4 minutes until deeply golden
- Drain on a rack, not paper towel — paper towel traps steam and softens the crust
"Rest fried fish on a wire rack, not paper towel. The rack lets air circulate under the crust and keeps it crispy. Paper towel makes it steam from the bottom up and go soft in 2 minutes."
Warm tortillas over open flame. Lay down slaw first — it insulates the tortilla from the hot fish and keeps it from going soggy. Add fish, drizzle crema, finish with cilantro, diced avocado, and a generous squeeze of lime. Eat immediately.