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Fish Tacos

Enjoy this California classic that is now served all over the United States!

Quick Facts

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 servings

Ingredients

  • 6 cups Mazola® Corn Oil
  • 1 cup all-purpose flour
  • 2 tablespoons Argo® Corn Starch
  • 1 teaspoon Argo® Baking Powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup beer
  • 1 pound firm white fish such as cod, snapper OR sea bass
  • 1/2 cup all-pupose flour for dusting
  • 6 corn or flour tortillas, heat and cover with foil
  • 1-1/2 cups salsa
  • 1 avocado, sliced (optional)
  • 1 or 2 fresh limes
  • Southwest Coleslaw (see recipe on Mazola.com)

Directions

  1. Heat oil to 375°F in a deep fryer or large deep skillet.
  2. Combine 1 cup flour, corn starch, baking powder and salt; set aside.
  3. Whisk egg and beer together in a small measuring cup or bowl; add to flour mixture and stir well.
  4. Pat fish dry with paper towels and cut into 1/2 inch strips. Dust with 1/2 cup flour, shaking off excess.
  5. Dip fish pieces in batter and fry in batches to avoid crowding.
  6. Cook for 3 to 4 minutes until golden. Remove using tongs and place on paper towels to drain.
  7. Serve immediately with warm tortillas, salsa and Southwest Coleslaw.