Fish tacos are great for a weekday dinner, especially during the Nativity fast on fish days. I like to make these tacos with tilapia cut into small chunks. Any white fish would work.
Make sure to cut the fish into similar size pieces. Put them in a gallon size ziploc bag with seasoning and toss them to coat the fish. To get a good, flavorful and crispy crust, I dip these in a thin beer batter, followed by dredging it in dry beer batter mix. Fry it in a neutral oil, about half an inch, making sure it is nice and hot before putting in the fish. Let it brown on each side, about 2-3 minutes per side depending on how thick the fish is.
Crispy Cajun Fish Tacos
- 2 Tilapia filets cut in two to three inch strips
- 2 Cups Beer batter mix divided
- Old Bay
- vegetable oil
- pico de gallo or chopped tomatoes
- Baby sweet lettuce or cabbage
- Cut the fish into 2 to 3 inch strips. Place fish strips in gallon bag. Add Old Bay or Cajun seasoning to bag. Shake to evenly coat.
- Mix a thin beer batter. It should be the consistency of milk.
- Cover the bottom of a shallow dish or plate with dry beer batter mix.
- Dip the fish sticks into the batter. Let extra batter drop off. Dredge it in the dry beer batter mix.
- Heat up about 1/2 inch vegetable oil in pan. Non-stick works well. When it is hot enough, a bit of flour will sizzle when it is dropped in.
- Put in some fish pieces. Don’t overcrowd. Let fry until brown and crispy, about 2-3 minutes per side depending on thickness.
- After removing from pan, put fish on a drying rack lined with paper towels.
- Assemble the tacos. I use baby lettuce, tomatoes or pico di gallo and guacamole.