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Crispy Cajun Fish Tacos
Course:
Fish Allowed, Main Dish
Servings:
2
Author:
Laura Sedor
Ingredients
2
Tilapia filets
cut in two to three inch strips
2
Cups
Beer batter mix
divided
Old Bay
vegetable oil
tortillas
pico de gallo or chopped tomatoes
Guacamole
Baby sweet lettuce or cabbage
Instructions
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.
Enjoy!