Perfect Fish Tacos

Ingredients for Perfect Fish Tacos

• 900g skinless red snapper or other mild white fish fillets

• 130g plain flour

• 130g white rice flour

• 2 teaspoons kosher salt

• 475ml club soda

• Vegetable oil (for frying

• about 8 cups)

• 16–32 small corn tortillas

• Cabbage and Jicama Slaw

• Fresno Chilli Hot Sauce , for serving

• Sliced avocado, coriander leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving

• A deep-fry thermometer

Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)

Whisk plain flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.

Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.

Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.

Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.

Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.

While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.

Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)

Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, coriander, and pickled jalapeños. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.