BD member mkfriedrich (@meielizabeth) shares this scrumptious looking fried yellowtail taco recipe with us.
Here’s what he has to say about it, “Hi guys!
I just wanted to share my fish taco recipe. I’ve done so much research on these highly sought after tacos and this recipe is truly impeccable. The best part is, it’s extremely easy.
I used yellowtail because yellowtail fishing has been fantastic and most days wide open. I got this recipe online a while ago and tweaked it.
So why not share, just do the recipe as follows and you will love it!
Yellowtail Taco Ingredients
- 2 Pounds yellowtail fillets
- 15 flour tortillas ( I like ones made in old town)for serving
- Grapeseed oil or oil with a high smoke point for frying
Crispy Panko Coating Ingredients
- 1 1/2 cups beer (or substitute seltzer water)
- 1 cup flour
- 1 Tbsp. cornstarch
- 1 Tsp. salt
- 3/4 Tsp. garlic powder
- 1/4 Tsp. cayenne pepper
- 1 1/4 cups panko breadcrumbs
- 1 Tbsp. Old Bay
- 2 1/2 cups shredded cabbage
- 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
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
- 2 Tbsp. fresh lime juice (or more to taste)
- 1 1/2 Tbsp. chopped cilantro
- 1 Tsp. lime zest
- Salt to taste
- A healthy pinch of capers minced
- 1 Tsp.. Old Bay
- 1 Tbsp. garlic powder
- 1Tsp. ground cumin
- 1 Tbsp. dill weed
You will also need
- Medium and small mixing bowls, plate, large skillet, wire cooling rack (optional)
- 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.
- Place fish in hot oil. 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.
- 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.
- Make the sauce before and have chilled in the fridge while you prep the fish.
- Build your tacos.