SORTEDFood's Fish Tacos
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  • Fish

    • 1 ½ pounds fish fillets with skin removed (such as catfish, snapper, flounder or grouper)
    • 1 ½ cups all-purpose flour
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • Pinch of ground cayenne
    • 3 quarts of frying oil, such as lard or refined vegetable oils
  • Batter

    • 1 cup all-purpose flour
    • 0.5 teaspoon baking powder
    • 3/4 cup of water
    • 1 tablespoon yellow mustard
    • 1 tablespoon dried oregano
    • 1 tablespoon mayonnaise
  • To serve

    • Pico de gallo (recipe below)
    • White sauce (recipe below)
    • 1 head of romaine or other green lettuce, washed and cut into strips
    • 3-4 limes, cut into wedges
    • 4-6 flour tortillas
  • Pico de gallo

    • 2 large red tomatoes, diced ¼”
    • 2 tablespoons diced yellow onion
    • Small bunch of fresh cilantro, stems discarded and leaves chopped
    • 1/2 green jalapeño, seeds removed, diced fine
    • Squeeze lime juice
    • Salt and pepper
  • White sauce

    • 2 tablespoons sour cream
    • 2 tablespoons milk
    • 2 tablespoons mayonnaise
    • Salt and pepper


Cut fish into strips about 2-3” long and ½” wide, called “goujons.” Combine the flour with the salt, pepper, and cayenne in a bowl.  Add a few strips of fish and toss to coat.  Transfer to a sheetpan.  Repeat with remaining strips until all are coated in the flour mixture.  Place in refrigerator until ready to fry.

Place frying oil into a large pot and heat on medium-high until a thermometer reads 360`F.  

Meanwhile, in a large bowl, mix together the ingredients for the batter.  Remove fish from refrigerator.  When oil is ready, dip each strip into the batter to coat completely, then carefully lower into the oil.  Fry about 5 strips at a time, so that they don’t touch.  Cook about 2-3 minutes until golden and crispy.  Transfer to paper towel to drain.  Repeat with remaining strips until all are fried.  (If needed, keep warm in an oven heated to 275 F, or the lowest setting on the oven.)

Pile 2-3 warm strips of fried fish into a warmed flour tortilla with crisp green lettuce, pico de gallo and white sauce.  Squeeze some fresh lime juice over to finish and serve with an ice cold Agua Fresca, or beverage of choice.  

For pico de gallo:

Combine all ingredients in a bowl. Taste for seasoning.

For white sauce:

Combine all ingredients in a bowl.  Taste for seasoning.