Home Recipes Crispy Fish Tacos with Red Cabbage Slaw
Crispy Fish Tacos with Red Cabbage Slaw

Crispy Fish Tacos with Red Cabbage Slaw

by Ünal Güler

If food transformed into foam and served on porcelain plates is a stronghold of modern haute cuisine, then fish tacos are the best beach party you’ve ever been to.

They are eaten out of hand, assembled at the table, and can turn any gathering of respectable people into a party full of unruly friends and riotous laughter. There’s no pretense here. Just kick off your shoes, grab yourself a drink, and let’s have a good time!

I mean, really, what’s not to love about fish tacos? A crispy breading, loaded with chili and citrus, encasing tender, flaky white fish? Nope, it’s perfect.

And the crunchy tang of lime-honey coleslaw that balances the heaviness of fried food? All I can say is, “I’ll take more of that, please!” And the cumin, garlic, and citrus crema that adds a little creaminess to every bite? I love it all, and I want you to love it, too.


There is a difference between battered fish tacos and breaded fish tacos.

  • Batter is liquid based—often beer. You quickly dip fish in a beer flour bath, then fry it.
  • Breading is when you dip the fish in a liquid, usually milk or buttermilk, then press it into a dry coating of panko, bread crumbs, or a flour mixture.

Baja-style fish tacos are usually made with a batter.

I also found the breading stayed on the fish better than the batter did.


For this recipe, I coat the fish in milk, bread it, then fry it. I like to bread all of the fish before I start to fry it. I do this for two reasons:

  1. Letting the breading sit on the fish for a few minutes before frying it helps the breading adhere better to the fish.
  2. Breading gets your fingers messy. It’s easier to bread all the fish, clean up my mess, then fry it.


Firm-fleshed white fish is usually the best choice for breaded fish tacos. They are mild in flavor, and the they hold up well to frying. Two of my favorites are cod and walleye.

When testing this recipe, I used two different brands of frozen fish that I thawed at home. I noticed a pretty significant difference in the quality of the fish between the brands. I used the store brand from both my regional grocery and a Whole Foods in the area.

The cod from my regional grocer wasn’t as thick or firm; it kind of smooshed apart when I pressed on it, and it didn’t stick together well when I fried it.

Try sourcing from a different company next time, and you might be pleasantly surprised.


I like to cut the fish portions on the bias (a diagonal cut). This cut provides longer strips that fit well in the taco shell. Make each cut about an inch thick, and you’ll have the perfect piece every time.


High heat oil is best for frying food. Good choices are canola, safflower, and sunflower oil.


Honestly, two to three tacos are pretty filling even for big eaters, but if you like to present your friends and family with a feast, then serve these tacos alongside any of these tasty sides.

  • Jicama Salad
  • Mango Avocado Salsa
  • Watermelon Salad with Cotija, Jicama, and Lime
  • Mexican Fruit Cocktail

Don’t forget the drinks! I often serve festive non-alcoholic drinks at parties, but I always provide a selection of spirits such as vodka, gin, or tequila alongside those drinks. That way my non-alcohol-consuming friends can enjoy a zero-proof cocktail and still feel like they are part of the celebration, and those who want to add a little booze to their drink can imbibe to their liking! I’m only making one drink, and everyone has options.

You can make almost every component at least two to three days ahead of time, then do the final bread and fry just before serving.

For the crema, mix it all together, and store it in a covered container in the fridge for up to three days. Some of the liquid may separate during that time, but don’t worry. You can just give it a quick stir.

For the taco slaw, I prefer to chop everything up and keep the fresh ingredients in one container, then make the dressing and store it in another. This is because the color from the purple cabbage will bleed into the other ingredients. Do this up to two days before the party. Then, just before serving, give the dressing a good shake and toss it together with all of the vegetables and herbs.

For the fish, thaw and slice it to size 24 hours before the party, and make the flour mixture up to a week in advance. Half an hour before you want to serve the tacos, bread and fry them. Dinner’s ready!


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  • BBQ Pulled Jackfruit Tacos
  • Hawaiian SPAM Tacos with Pineapple
  • Beef Tacos de Lengua


For the slaw:

  • 1 1/2 limes, zested and juiced
  • 2 tablespoons honey
  • 2 tablespoons avocado or canola oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups thinly sliced red cabbage (about a 1/2 small head of cabbage)
  • 5 radishes, cut into matchsticks (3/4 cup of matchsticks)
  • 1/4 cup minced red onion
  • 1/2 cup fresh cilantro
  • 1 jalapeño pepper, seeded and minced

For the crema:

  • 1/2 cup sour cream
  • Juice from 1/2 lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt

For the fish:

  • 1 1/2 pounds skinless cod fillets
  • 1 lime
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon ground cayenne pepper
  • 1/2 cup whole milk, heavy cream, or buttermilk
  • 4 cups high heat oil, such as canola oil
  • 10 small (5-inch) flour tortillas, street taco style


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