Fish Tacos, oh, how I love you!
If I go to a Latin restaurant, the first thing I always look for on the menu is fish tacos. I love them grilled, with ceviche or my big weakness and the original way, fried. I really can’t get enough of them.
The fish taco started in Baja California somewhere in the 1950s. Those pockets of goodness filled with crispy fried fish, some cabbage, salsa and some sort of creamy mayo-based sauce probably originated in a small town somewhere on the peninsula. The port town of Ensenada claims to be the beginnings but they have been around far longer. Surfers and world travelers have long considered fish tacos as part of the experience of eating their way down the Mexican peninsula. In the mid-1970s Ralph Rubio a student at San Diego State went down to Baja with some friends on a spring break. He had fish tacos in a small seaside town and was immediately addicted. He worked on the how to make them in California and in 1983 with the help of his father he opened his first restaurant in an old hamburger stand. From there the idea of fish tacos took off.
My first experience with fish tacos was when I was living in LA in the early 90s …. Ugh so long ago now, and liked them very much. However, my real love affair with fish tacos came in an unexpected place; Salt Lake City, Utah. My ex and I had decided to visit one of my brothers who was living in Utah up in Park City. When he picked us up he and his wife decided to show us a place they loved on the way out of town towards the mountains. It was this little hole in the wall place that looked like it used to be an old drive-in. We walk in an there was this huge line full of hipster snowboarders, big blond haired families, and other locals. It seemed like all of Salt Lake City was at this small stand. The queue was out the door. I thought what is this hopping place? When we got to the counter my brother ordered us what he knew to be the best way to order and after a few minutes out comes this huge tray of hot crispy fish tacos and big glasses of horchata (horchata is a cinnamon rice milk, try it, it is delicious. I need to do a post sometime soon!) One bite and I was hooked! From that moment I totally got the whole fish taco thing, and why there was this line. My ex and I were there for a week and we had fish tacos from that stand 8 times, even stopping there on the way to the airport.
Those fish tacos were just the right amount of crispy white fish with a spicy sauce and cabbage and that wedge of lime that makes all the difference. They were simple without overly complicated sauces or extra filling ingredients. You really tasted the crispy fish and the tang of the sauce. These tacos I’ve made are an attempt at how clean and simple those additive tacos were. I used my spicy tartar sauce and a simple breading. These tacos are easy and can be thrown together in no time. For a quick brunch, lunch, or a fabulous dinner. Just remember if you use frozen fish to defrost gently in the fridge ahead of time and make the tartar sauce ahead to give the sauce time to sit and develop flavor. I’ve used both fresh and frozen fish and both have come out awesome. I hope you enjoy this recipe it has become one of my standards whenever I’m expecting company. Comment below if you try this and any variations you have tried. Have Fun with these.
Maybe with some awesome Margaritas!
Fried crispy fish tacos are the best!
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried oregano, crushed with your fingers
- 1 large egg
- 1 lb firm white fish, such as cod or flounder. Cut into 3/4 inch thick strips
- 12 6-inch tortillas, corn, flour, or a combo
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Have three plates or pie pans ready for the coating.
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If you are using fish that is frozen make sure you defrost it for several hours or overnight in the fridge. Make the spicy tartar sauce a couple of hours before or overnight to give the flavors some time to blend.
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In the first plate mix the flour with the salt, pepper, and oregano.
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Crack the egg onto the second plate and beat well.
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Place the breadcrumbs into the third plate.
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Pat the fish well, to dry from excess moisture, with paper towels and have them ready for coating.
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If you can, heat the tortillas either by briefly cooking on a skillet or in the oven for just a few minutes and then keep covered with a towel to keep warm.
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In a medium-sized pot, such as a dutch oven or straight-sided pan, Heat 3 inches of the oil to 375°.
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While the oil is heating, coat the fish pieces starting with the flour mixture, then the egg, and finally the breadcrumbs making sure at each step the fish is completely covered.
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Place the coated fish on a tray ready to fry.
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Have several layers of paper towels on a different tray ready for draining the cooked fish.
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When the oil reaches 375° fry the fish in several batches as to not crowd the pan and lower the temperature too far.
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Fry for 2 minutes until golden brown.
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Let the oil come back up to 375° between batches.
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Drain the crispy fish on paper towels.
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Serve while still hot with tortillas, pieces of lettuce or cabbage, lots of the spicy tartar sauce and some lime wedges.
