Crispy Fish Tacos
- 600g Ling fillets or similar (I like Ling as it’s forgiving to cook, has no strong smell and is easy to cut into strips)
- 2 eggs whisked
- 1/2 cup flour
- 2 cups panko bread crumbs
- Oil for frying (any high smoke point oil, I used Canola)
- 1 tsp salt to sprinkle on fish
- 1/4 red cabbage shredded
- 1 cucumber diced
- Sour cream to serve
- Hard or soft tacos to serve
- Equal parts Mayonnaise and Sriracha mixed to serve (optional but delicious!)
- Jalepinos to serve (optional)
- Cut fish into strips.
- Dust with flour.
- Dip into egg mixture.
- Dip into breadcrumbs.
- Heat oil on medium-high heat, cook fish for 8 minutes or until crispy and golden, turning once halfway through cooking.
- Once fish is cooked, place on paper towel to absorb excess oil, sprinkle with salt (I like adding the salt last versus in the crumb as we tend to use less this way).
- Arrange cabbage, cucumber and condiments on a serving platter.
- Heat taco shells or wraps as per packet instructions.
- Serve in the middle of the table for everyone to help themselves!
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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