Crispy Fish Tacos

Crispy Fish Tacos



  • 1/4 cup mayonnaise
  • 1/4 cup dairy sour cream


  • 2 pounds cod filets, cut into 2-inch strips, lengthwise
  • 1 lime
  • Salt and freshly ground black pepper, to taste


  • 1 cup all-purpose flour
  • Pinch of granulated sugar
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup club soda, room temperature
  • 1 tablespoon lime juice
  • Vegetable oil, for frying


  • Taco shells or tortillas, warmed according to package directions
  • Shredded cabbage or lettuce
  • Sliced tomatoes
  • Lime wedges
  • Hot pepper sauce


  1. Combine all sauce ingredients.
  2. Heat oven to 200 degrees F.
  3. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.
  4. Whisk together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand for 10 minutes. Gently stir fish into batter.
  5. Heat 1 inch oil in deep skillet to 350 degrees F.
  6. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.
  7. Serve with sauce, taco shells or tortillas, cabbage or lettuce, tomatoes, lime wedges and hot pepper sauce.

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