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+ servings
someone holding a crispy fish taco

Crispy Fish Tacos

Fresh, crispy and simply delish!
Course Dinner
Cuisine Australian, Californian, Mexican
Keyword Crispy Fish Tacos, Fish Tacos, Snapper Tacos, Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 people
Calories 813kcal
Author AnotherFoodBlogger


Jalapeno Apple Salsa

  • 1/2 granny smith apple
  • 2 jalapenos
  • 1/4 red onion
  • 4 tbsp olive oil
  • 1 lime juiced
  • salt & pepper

Fish Tacos

  • canola oil see tips
  • 250-300 g snapper


  • 60 g flour
  • 120 ml sparkling water
  • salt
  • 6 tortillas
  • 1 handful coriander
  • 100 g red cabbage sliced thinly


Jalapeno Apple Salsa

  • Dice onion, jalapeno & apple into similar sized pieces - I went for a fine dice
  • Mix with lime juice, olive oil and season accordingly


  • Whisk together cold sparking water, flour and seasoning. Leave in fridge until ready to use


  • Heat oil to 180c *see tips*
  • Cut fish into 30-40g pieces, pat dry and season
  • Dip fish into batter and gently place into oil away from you *see tips*
  • Cook fish until golden brown (approx 3-4 minutes) remove from oil, season with salt and place on a wire rack while you cook the rest.


  • Heat tortillas in frying pan or grill pan, place cabbage on bottom followed by 2 pieces of fish, a spoon of salsa, squeeze of aioli and sprinkle of coriander.
  • Devour and repeat ;)


Essential Tools

  • chef knives
  • chopping board
  • measuring utensils
  • deep saucepan
  • wire rack
  • frying pan/grill pan


  • when testing if the oil is hot enough a thermometer works best - thanks captain obvious! BUT, if you don't have one then dip the end of a wooden spoon into the oil, it should bubble around the spoon.  If it bubbles like CRAZY then the oil is too hot
  • you want the batter to be cold when making it so use cold water
  • always place food away from you when deep frying or shallow frying - this way if it spits up it will be away from your hands and face
  • the right amount of canola oil depends upon the pot/pan you are using.  For my deep 28cm pan I used about 700ml.  A narrower pan will use less and a wider pan more so it depends upon how many pieces of fish you want to fry at a time


Calories: 813kcal | Carbohydrates: 85g | Protein: 37g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 715mg | Potassium: 973mg | Fiber: 7g | Sugar: 12g | Vitamin A: 871IU | Vitamin C: 63mg | Calcium: 175mg | Iron: 6mg