Creole Fried Fish Tacos
Creole Fried Fish Tacos
Ingredients
For the Creole-Marinated Cod
- 2 pounds cod, cut into strips
- 2 teaspoons Tony Chachere’s Original Creole Seasoning
- 1 teaspoon Tony Chachere’s Supreme Crab Boil
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
For the Creole Beer Batter
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 3/4 tablespoon Tony Chachere’s Supreme Crab Boil
- 1/2 teaspoon baking powder
- 6 fluid ounces cold lager beer
For Frying
- as needed beef tallow, or other frying oil
For the Creole Herb Cilantro Crema
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Tony Chachere’s Spice N’ Herbs
- 1/2 teaspoon Tony Chachere’s Pepper Sauce
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 garlic clove, finely minced
- 1 tablespoon water or milk, as needed, to thin
For Assembly
- 8 flour or corn tortillas
- 1 cup shredded red cabbage
- 4 lime wedges
- 1 avocado, sliced
Instructions
- 1
Pat the cod strips very dry with paper towels.
⏱️ 2 min
- 2
In a medium bowl, toss the dried cod strips with 1 teaspoon of lemon juice and 1 teaspoon of hot sauce.
⏱️ 1 min
- 3
Season the cod evenly with 2 teaspoons of Tony Chachere’s Original Creole Seasoning and 1 teaspoon of Tony Chachere’s Supreme Crab Boil. Mix thoroughly with hands to ensure an even coating.
⏱️ 2 min
- 4
Let the marinated cod rest for 10-15 minutes.
⏱️ 15 min - 5
While the fish marinates, prepare the Creole Beer Batter. In a large bowl, combine 3/4 cup all-purpose flour, 1/4 cup rice flour, 3/4 tablespoon Tony Chachere’s Supreme Crab Boil, and 1/2 teaspoon baking powder.
⏱️ 2 min
- 6
Pour in 6 fluid ounces of cold lager beer. Whisk everything until smooth; a few small lumps are fine. The batter should be thin and slightly runny. Keep the batter cold until ready for frying.
⏱️ 3 min
- 7
Prepare the Creole Herb Cilantro Crema. Finely chop 1/4 cup fresh cilantro.
⏱️ 2 min
- 8
In a bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, and the chopped cilantro. Finely mince 1 garlic clove and add it to the bowl.
⏱️ 2 min
- 9
Squeeze 1 tablespoon of lime juice into the mixture. Add 1 teaspoon of Tony Chachere’s Spice N’ Herbs and 1/2 teaspoon of Tony Chachere’s Pepper Sauce.
⏱️ 1 min - 10
Mix all crema ingredients until smooth. If desired, add 1 tablespoon of water or milk to thin the crema to your preferred consistency.
⏱️ 1 min
- 11
Let the crema sit for 20-30 minutes in the fridge before serving to allow flavors to meld.
⏱️ 30 min
- 12
Heat beef tallow (or other frying oil) in a deep fryer or large pot to 375°F.
⏱️ 10 min•🌡️ 375
- 13
Take a strip of marinated cod, dip it into the cold Creole beer batter, and let any excess batter drip off.
⏱️ 5 min
- 14
Carefully place the battered fish into the hot tallow. Fry the fish in batches for 3-4 minutes until it is deep golden and crisp. Do not overcrowd the fryer.
⏱️ 15 min•🌡️ 375
- 15
Remove the fried fish and drain it on a wire rack set over a baking sheet to catch excess oil.
⏱️ 5 min
- 16
Warm the flour or corn tortillas on a griddle or flat top until pliable.
⏱️ 3 min
- 17
Assemble the tacos: Place a piece of fried fish on a warmed tortilla. Add shredded red cabbage, sliced avocado, and a generous dollop of Creole Herb Cilantro Crema.
⏱️ 3 min
- 18
Serve immediately with extra lime wedges and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creole Fried Fish Tacos
For the Creole-Marinated Cod
- 2 pounds cod, cut into strips
- 2 teaspoons Tony Chachere’s Original Creole Seasoning
- 1 teaspoon Tony Chachere’s Supreme Crab Boil
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
For the Creole Beer Batter
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 3/4 tablespoon Tony Chachere’s Supreme Crab Boil
- 1/2 teaspoon baking powder
- 6 fluid ounces cold lager beer
For Frying
- as needed beef tallow, or other frying oil
For the Creole Herb Cilantro Crema
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Tony Chachere’s Spice N’ Herbs
- 1/2 teaspoon Tony Chachere’s Pepper Sauce
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 garlic clove, finely minced
- 1 tablespoon water or milk, as needed, to thin
For Assembly
- 8 flour or corn tortillas
- 1 cup shredded red cabbage
- 4 lime wedges
- 1 avocado, sliced
Instructions
- 1
Pat the cod strips very dry with paper towels.
⏱️ 2 min - 2
In a medium bowl, toss the dried cod strips with 1 teaspoon of lemon juice and 1 teaspoon of hot sauce.
⏱️ 1 min - 3
Season the cod evenly with 2 teaspoons of Tony Chachere’s Original Creole Seasoning and 1 teaspoon of Tony Chachere’s Supreme Crab Boil. Mix thoroughly with hands to ensure an even coating.
⏱️ 2 min - 4
Let the marinated cod rest for 10-15 minutes.
⏱️ 15 min - 5
While the fish marinates, prepare the Creole Beer Batter. In a large bowl, combine 3/4 cup all-purpose flour, 1/4 cup rice flour, 3/4 tablespoon Tony Chachere’s Supreme Crab Boil, and 1/2 teaspoon baking powder.
⏱️ 2 min - 6
Pour in 6 fluid ounces of cold lager beer. Whisk everything until smooth; a few small lumps are fine. The batter should be thin and slightly runny. Keep the batter cold until ready for frying.
⏱️ 3 min - 7
Prepare the Creole Herb Cilantro Crema. Finely chop 1/4 cup fresh cilantro.
⏱️ 2 min - 8
In a bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, and the chopped cilantro. Finely mince 1 garlic clove and add it to the bowl.
⏱️ 2 min - 9
Squeeze 1 tablespoon of lime juice into the mixture. Add 1 teaspoon of Tony Chachere’s Spice N’ Herbs and 1/2 teaspoon of Tony Chachere’s Pepper Sauce.
⏱️ 1 min - 10
Mix all crema ingredients until smooth. If desired, add 1 tablespoon of water or milk to thin the crema to your preferred consistency.
⏱️ 1 min - 11
Let the crema sit for 20-30 minutes in the fridge before serving to allow flavors to meld.
⏱️ 30 min - 12
Heat beef tallow (or other frying oil) in a deep fryer or large pot to 375°F.
⏱️ 10 min•🌡️ 375 - 13
Take a strip of marinated cod, dip it into the cold Creole beer batter, and let any excess batter drip off.
⏱️ 5 min - 14
Carefully place the battered fish into the hot tallow. Fry the fish in batches for 3-4 minutes until it is deep golden and crisp. Do not overcrowd the fryer.
⏱️ 15 min•🌡️ 375 - 15
Remove the fried fish and drain it on a wire rack set over a baking sheet to catch excess oil.
⏱️ 5 min - 16
Warm the flour or corn tortillas on a griddle or flat top until pliable.
⏱️ 3 min - 17
Assemble the tacos: Place a piece of fried fish on a warmed tortilla. Add shredded red cabbage, sliced avocado, and a generous dollop of Creole Herb Cilantro Crema.
⏱️ 3 min - 18
Serve immediately with extra lime wedges and enjoy!
⏱️ 1 min