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Crispy Fish Tacos

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“Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
  2. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
  3. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
  4. Set aside and let them rest for 10 minutes.
  5. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
  6. Drain on paper towels.
  7. To make the tacos: Heat a dry cast iron skillet over medium heat.
  8. Warm a corn tortilla in the pan until it softens, about 30 seconds.
  9. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
  10. Squeeze on some lime juice, roll up, and eat!

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