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Prep Time:
20 minutes

Cook Time:
4 minutes per batch

Servings:
6 servings

Prep Time:
20 minutes

Cook Time:
4 minutes per batch

Servings:
6 servings

Crispy Fish Tacos

INGREDIENTS

Crispy Fish Tacos

  • Sauce
  • 1/4 C. (50 mL) mayonnaise
  • 1/2 C. (125 mL) tomato salsa
  • 1/4 C. (50 mL) sour cream
  • Fish
  • 1 1/2 lbs (750 g) cod filets, cut into 2″ (5 cm) strips lengthwise
  • 1 lime
  • Salt and freshly ground black pepper, to taste
  • Batter
  • 1 C. (250 mL) all-purpose flour
  • Pinch of sugar
  • 1 tsp. (5 mL) salt
  • 1/2 tsp. (2 mL) cayenne pepper
  • 1/2 tsp. (2 mL) freshly ground black pepper
  • 1 C. (250 mL) club soda, room temperature
  • 1 Tbsp. (15 mL) lime juice
  • Crisco® Pure Vegetable Oil, for frying

DIRECTIONS

  1. Sauce: Combine all ingredients; season with salt and pepper.
  2. Batter and Fish: Heat oven to 200°F (94°C). Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter. In a medium mixing bowl, whisk flour, sugar, salt, cayenne and black pepper; add club soda and lime juice; whisk until batter is smooth. Let stand for 10 minutes. Gently stir fish into batter.
  3. Pour oil to a depth of 1″ (2.5 cm). Attach deep-fry thermometer; heat oil to 350°F (175°C). Carefully slide 5 or 6 fish strips into oil. Fry until golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.
  4. Serve with sauce, taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges and hot pepper sauce.