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Fish Tacos

  • Beginner
  • 6 servings
  • 25 min
Baking Success Or Baking Mess


6 cups Mazola® Corn Oil
1 cup all-purpose flour
2 tablespoons Fleischmann's® Corn Starch
1 teaspoon Fleischmann's® Baking Powder
1/2 teaspoon salt
1 egg
1/2 cup beer
1 pound firm white fish such as cod, snapper OR sea bass
1/2 cup all-pupose flour for dusting
6 corn or flour tortillas, heat and cover with foil
1-1/2 cups salsa
1 avocado, sliced (optional)
1 or 2 fresh limes
Southwest Coleslaw (see recipe on


Heat oil to 375°F in a deep fryer or large deep skillet.

Combine 1 cup flour, corn starch, baking powder and salt; set aside.

Whisk egg and beer together in a small measuring cup or bowl; add to flour mixture and stir well.

Pat fish dry with paper towels and cut into 1/2 inch strips. Dust with 1/2 cup flour, shaking off excess.

Dip fish pieces in batter and fry in batches to avoid crowding.

Cook for 3 to 4 minutes until golden. Remove using tongs and place on paper towels to drain.

Serve immediately with warm tortillas, salsa and Southwest Coleslaw.

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