California Fish Tacos
You can’t just wrap a fish in a tortilla and call it a California-style taco. You need light, crisp fried fish, the perfect toppings, and high-contrast flavors and textures.
Why This Recipe Works
Simple, satisfying, fresh fish tacos from the West Coast combine fried fish, sliced cabbage, and a creamy white sauce in a corn tortilla. We chose mild but sturdy white fish for our tacos and tossed it in an ultrathin beer batter to avoid a thick, bready coating. Cornstarch and baking powder in the batter ensure that the fish fries up golden brown and crispy. A quick pickle of red onions and jalapeños adds color and spice to the tacos, and we use a portion of the vinegary pickling liquid to dress shredded cabbage. Our creamy white sauce gets tang from lime juice and sour cream, and fresh cilantro leaves are the finishing touch.
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