Sometimes, you find great food in unexpected places. Last summer, I attended the BlogHer conference at the Marriott hotel in San Diego. There was a poolside restaurant at the hotel that served some amazing fish tacos. A little hotel cafe is probably the last place I’d expect to find something noteworthy– which just goes to show, I should always keep an open mind! I wrote about the tacos in my travel notebook, making my best guess at the ingredients. San Diego is known for their beer battered Mexican fish tacos, but these tacos were exceptional– ultra light and crispy with a perfect flavor, creamy cool sauce, and perfect crunch from panko breadcrumbs. I’ve been planning for a year to crack this recipe, and this past weekend I finally had a chance to work on it. I’m so excited about how this one turned out!
Recreating that super cripsy, flavorful exterior was the most challenging part. I finally solved it by beer battering the fish with a spiced batter, then dipping each piece in panko breadcrumbs for an ultra crispy coating. I wanted a really light beer batter, so I made it tempura style, adding beer for flavor– the carbonation helps to make it nice and crisp. This batter/breading combination took me many, many tries to get exactly right. My family has started calling it Tori’s “famous” Crispy Panko Coating. Yup, gotta bold that and take ownership of it, because it’s just that good. I’m excited to share the results with you!
Panko breadcrumbs are key to this recipe. These Japanese-style breadcrumbs have gained popularity in recent years due to their light, crispy texture. You can find them in most grocery stores, either near the breadcrumbs or in the Asian food section. If you’re having trouble locating panko, regular breadcrumbs will suffice, but the finish product won’t be quite as crunchy.
These tacos are pareve without sauce. If you add the sour cream (which I highly recommend), then of course it becomes a dairy dish. To keep these tacos dairy free, feel free to use a sour cream substitute for the sauce, like Tofutti. And if you like a creamier sauce, you can mix half mayonnaise, half sour cream– I like it that way, too.
You’re going to love these tacos, they’re like a fiesta in your mouth. I’m excited for you to try them! If you make them, please report back and let me know what you think. Enjoy!
Note: If you’re avoiding alcohol, you can make the batter alcohol free by substituting seltzer water for beer. This breading method allowed me to skip using egg in the coating, so those who are allergic to egg can also enjoy this dish.
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Crispy Panko Fish Tacos
Ingredients
Taco Ingredients
- 1 1/2 pounds boneless skinless white fish fillets - choose a firm white fish like cod or halibut
- 15 corn tortillas for serving
- Grapeseed oil or oil with a high smoke point for frying
Tori's Crispy Panko Coating Ingredients
- 1 1/2 cups beer (or substitute seltzer water)
- 1 cup flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups panko breadcrumbs
Topping Ingredients
- 2 1/2 cups shredded cabbage
- 2 ripe avocados, thinly sliced
- 2 tomatoes, seeded and diced
- Fresh lime wedges for garnish
- You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick
Sauce Ingredients
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
- 2 tablespoons fresh lime juice (or more to taste)
- 1 1/2 tablespoons chopped cilantro
- 1 teaspoon lime zest
- Salt to taste
NOTES
Instructions
- Cut the fish fillets into chunks that are roughly 2 inches long and 1 inch wide.
- In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. Note that the beer will be difficult to measure out due to foam; you’ll need at least 1 1/2 cups of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.
- Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
- After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients. Place the breaded fish onto the empty plate.
- When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high. Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.
- Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.
- While the fish fries, whisk together your sauce ingredients. Reserve the sauce.
- Place fried fish pieces on a wire rack to drain, if you have one. This will keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the fish pieces on a double layer of paper towels.
- When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a skillet till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco. Top with a bit of shredded cabbage, some diced tomato, 2 slices of avocado, and 1 tbsp of sour cream sauce. Serve warm with fresh lime wedges.
Nutrition
tried this recipe?
Let us know in the comments!
John M says
I’m baaaaack. Shrimp this time.
Tori Avey says
I’m guessing this batter works great with shrimp John! Hope you enjoyed it. 🙂
John M says
Wow! As a shrimp batter this was amazing! The crispiest shrimp you will ever eat.
John M says
This looks perfect. I’ve used so many recipes before this and they were always just a little off. Using fish chunks instead of whole fish is brilliant. Now where is my wire rack?
Carole says
I made these using Swai and it was the best fish I ever had and I have never been a big fish fan. It was for my brother-in-laws bd. They were a big hit.
Tori Avey says
Fabulous! Great to hear that Carole. 🙂
Carole says
I am making fish taco’s for my brother-in-laws birthday on Sunday and your recipe looked the best to me. I have never fixed this dish before and I am going to use Swai fish. I hope it works, and I will be checking out your blog, now that I know about it.
Tori Avey says
Welcome Carol! Enjoy the tacos. 🙂
Amy Clark says
I made these last night and LOVED them. They worked perfectly. I used tilapia. I was worried that the fish might break apart but I had no problems whatsoever. My boyfriend loved the sauce in particular.
Thank you so much, Tori!
Tori Avey says
You’re welcome Amy!
tara says
Just made this for supper. We used bluegills. It’s going in my recipe book!!
Vicki in Tucson says
I was on a quest for fish tacos and in searching I found your site. So, I made the crispy fish tacos … Great recipe and easy to do. The sauce was a bonus and added an incredible flavor. Thank you for all the tips. I did make my own tortillas which I prefer over store brands.
Dinner was delicious and your explanation so easy to follow. I can wait to try more. This recipe is a keeper and I will be making this again!
… Happy cooking …
Tori Avey says
Fab Vicki!
Nancy in NJ says
I searched the Food Blog Search engine for fish tacos and your recipe popped up. My husband and I tried it last night and they were excellent! The beer batter was just right and we love panko for adding a crispness that it’s hard to find. This summer when squash blossoms are plentiful, I think we’ll use that batter for them too. Many thanks for a great meal. Also, they came together much quicker than I had thought. Thanks again!
Tori Avey says
So happy you liked it Nancy! Glad you found it through Food Blog Search. 🙂
Julie says
Amazing! Ive never battered/fried fish before, usually just pulled it from a bag. This was super easy, delicious and cheap. I will definitely make this again! Thanks foe this wonderful recipe 🙂
Tori Avey says
Great Julie! 🙂
Ruth says
Tori,
These are absolutely delish. I have been perfecting beer battered cod for a few months now. I was skeptical about the beer batter. It was much thinner that I was used to. But, I loved them, my spouse loved them and a few of the kids ate theirs- which is actually a good sign. Maybe if they hadn’t doused them in salsa they would have like them more…their loss, my leftovers!
I froze them and will reheat like a boxed fish at 425*.
(These are not at all like pre-made “gorten’s”- those are merely ok. They are greasy and make my stomach feel weird)
– I put lime juice, garlic, onion powder, salt, cumin AND a sprinkle of smoked paprika and let it sit for about 10 min. on the fish before i battered the cod. **
Tori Avey says
Glad you like them Ruth!
Alyssa Holdsclaw says
My boyfriend’s mom has made these twice and they are absolutely fantastic! I had never had fish tacos before, but seriously: amazing. Thanks so much for sharing!
Tori Avey says
Aren’t they delish Alyssa? 🙂 I haven’t made them since summer… I think it’s time to break out the panko!
Tanya says
Tried this last night and LOVED it! We have a special place in our hearts for specific fish tacos at a fresh mex restaurant in Wrightsville Beach, NC – these fit the void (we live 4 hours away from it now)!!! Used Cod – went great. And I always sub Greek yogurt for sour cream. Put a tbsp of Duke’s mayo in to even out the ‘tang’ a little. Thank you! Thank you! 🙂 🙂 🙂
Rachael says
I can this around quite a bit. I cut out the flour ect completely. I use an egg/milk wash with salt pepper and a couple dashes of hot sauce. Then I proceed to take them from the wash, straight to the Panko and to the oil. (Not much healthier, lol, but I am cutting out the flour and keeping it simple.) I also use a small bag of dry cole slaw, SPICY ranch dressing, cilantro, tomatos, onions, and avocado…I mix these together in the bowl to coat with the spicy ranch. Then I put in a dash or 2 of lemon juice and lime. This is also a light recipe and the spicy ranch really brings everything together, surprisingly ^_^
Cassie says
Can I use Italian bread crumbs or does it need to be panko?
Tori Avey says
You can sub regular breadcrumbs; Italian will change the flavor and make it less taco-like.
Tara H says
Used the halibut we caught in Alaska! This recipe was delish! My first time ever making fish tacos and it was a score! Tried some with and without the Panko and both were great! Sauce was really tummy too! I will use this recipe over and over!
Elizabeth says
Just finished making these for lunch today. They were absolutely delicious! I cut the recipe in half, but they turned out perfect. Thank you!
LC says
Best fish tacos. I love all of your recipes. This is my “go-to” recipe now for making fried fish. I make this for my kids instead of buying frozen fish sticks. Everyone always asks me for the recipe. This last time I had batter left over. I used it to make onion rings and added a bit of flour and baking soda. Phenomenal. Thank you!
Tori Avey says
Thanks LC! Great idea to use the leftover batter for onion rings.
311Rocker says
Made the fish tacos tonight and they were delish! I made a fat-free Greek yogurt version of the sauce; otherwise, followed the recipe exactly. Tori, thanks for your recipes, this is my second meal from this site within a week and both have been fantastic!
Tori Avey says
Great to hear! Thanks for letting me know. I adore these tacos!!
Sylvia says
I didn’t have beer and the only seltzer I had was lime flavor. Since the recipe calls for lime in the sauce I figured it wouldn’t be so bad. I also made a 50/50 sauce with mayo and plain greek yogurt. They came out delicious!! My family loved them! Thanks for this great recipe!
Tori Avey says
Great Sylvia!
Mary Laird says
Sounds delicious!!!