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    Home Β» Entrees Β» Crispy Fried Fish Tacos

    May 4, 2011 Β· Modified: Oct 16, 2020 by Sues Β· This post may contain affiliate links, uses cookies, and generates income via ads Β· View privacy policy + disclosure statement linked in footer Β· 28 Comments

    Crispy Fried Fish Tacos

    Jump to Recipe Print Recipe

    These Crispy Fried Fish Tacos are served with a delicious hoisin mayo sauce and green cabbage and are so, so easy to make at home!

    Overhead view of a white plate with two fried fish tacos with hoisin mayo and scallions with a lemon wedge on the side and recipe title at top(This recipe for Crispy Fried Fish Tacos was originally published in May 2011, but was updated with new photos in 2018).

    I figured since Cinco de Mayo is upon us, why not make some fish tacos for dinner! The last fish taco recipe I followed from Food and Wine made me weep with delight so, naturally, it was the first site I went to when looking for a new recipe. I definitely wanted to use tilapia since I had a package in my freezer that I bought from Trader Joe last week. And since I feel like having a "special sauce" can take a recipe from standard to phenomenal in a matter of seconds I was on the lookout for unique flavor combinations.

    I ended up stumbling upon a recipe for Crispy Fried-Fish Tacos and with sauce ingredients including hoisin, sweet pickle relish, and mayonnaise, I knew this was the one!

    CRISPY FRIED FISH TACOS RECIPE

    These fried fish tacos ended up being super easy to make, which isn't something you can often say when frying is involved. That means they're totally appropriate for a weeknight dinner and that's a good thing since these will make your weeknights SO much better.

    To start, in a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice. I've never mixed hoisin sauce with mayonnaise before, and I must admit, I've never once even thought about combining the two, especially with relish. But this sauce was "Oh my gosh, this is so good, why didn't I know about this earlier"... sauce.

    Would you tell on me if I confessed to you that I ate a couple spoonfuls? And then continued to dip my fingers in the sauce while waiting for the fish to fry? You won't tell. We're all friends here πŸ˜‰ Plus, I know you're gonna do it, too!

    Next, you're going to combine the flour, garlic salt, onion powder, salt, and white pepper in a large zip-lock bag. Seal the bag closed and shake, shake, shake. Then add your fish in and continue shaking, making sure the fish is nicely coated. This is what will make the fish nice and crispy, so a nice coating is key!

    Awkward photo of fish in a bag.

    Overhead view of a big Ziplock bag with fish and breading mixture

    In two separate bowls, add the beaten eggs in one and the panko in another.

    Overhead view of two bowls, one filled with panko and one filled with lightly beaten eggs

    Dip the fish in the eggs first followed by the breadcrumbs and place on a plate.

    Overhead view of breaded fish dipped in egg wash and panko piled up on plate

    Heat your vegetable oil in a large skillet until it reaches 350 degrees. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side), working to keep the oil at 350 degrees. Place on a paper towel-lined plate.

    Overhead view of fried fish resting on paper towel-covered plate

    Now, it's time to construct the tacos! Obviously the second best part. Eating them is, of course, the first best.

    Start by adding your lettuce, scallions, and cilantro, as little or as much as you like. Then add the crispy fish. Sooooo crispy. Legit this fish is perfectly fried and I'm in heaven.

    Overhead view of a white plate with two fried fish tacos with hoisin mayo and scallions with a lemon wedge on the side

    But don't forget to drizzle the heavenly hoisin mayo sauce over the top. And squeeze a little bit of lemon over the top. I can honestly taste this all over again right now just from looking at the photo. And it's making me very, very hungry.

    Landscape closeup view of the crispy fried fish on a corn tortilla and topped with hoisin mayo and scallions with lemon wedge on side

    I served my fried fish tacos with a side of grilled corn (!!!) all while having the biggest smile on my face (dork alert) because this was melt-in-your-mouth wonderful. If you think it's not possible to have fried fish tacos at home, you are so wrong! You don't have to go out to get potentially greasy tacos and pay a bundle. Isn't that kind of life-changing?

    The hoisin mayo sauce is also life-changing. Just a heads-up. If I were to order fried fish tacos when out, I might have to carry a little bottle of this in my purse. Because I can't imagine fish tacos without it anymore!

    Overhead closeup of two fried fish tacos topped with hoisin mayo on white plate with lemon wedge on the side

    Oh and by the way, drinking a margarita while enjoying these fish tacos is almost mandatory. And margaritas are much less expensive when made at home.

    How are you celebrating Cinco de Mayo? Besides making these fish tacos, that is πŸ˜‰

    If you like these fried fish tacos, try these fish tacos that aren't fried (I promise they're also delicious!). For something a little different, try these salmon tacos with butternut squash salsa and cranberry crema.  And now I really want to try these Sriracha Mackerel Tacos from Tasty Food for Busy Mums!

    Crispy Fried Fish Tacos -- These Crispy Fried Fish Tacos are served with a delicious hoisin mayo sauce and green cabbage and are so, so easy to make at home! | wearenotmartha.com

    Crispy Fried Fish Tacos

    These Crispy Fried Fish Tacos are served with a delicious hoisin mayo sauce and green cabbage and are so, so easy to make at home!
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    Course: Entree
    Cuisine: American, Eclectic
    Keyword: Easy Dinners, Fish Tacos, Fried Fish
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Makes: 6 servings

    Ingredients

    • Β½ cup mayonnaise
    • ΒΌ cup hoisin sauce
    • 2 Tbsp sweet pickle relish
    • 1 Β½ tsp freshly squeezed lemon juice
    • 1 cup all-purpose flour
    • 1 tsp garlic salt
    • 1 tsp onion powder
    • 1 tsp freshly ground pepper
    • 1 lb. tilapia or cod fillets, cut into 4x1-inch strips
    • 2 large eggs, lightly beaten
    • 3 cups panko
    • 3 cups vegetable oil, for frying
    • 12 corn tortillas, warmed
    • Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

    Instructions

    • In a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
    • Combine flour, garlic salt, onion powder, salt, and pepper in a large zip-lock bag. Seal the bag closed and shake the mixture. Then add the fish in and continue shaking, making sure the fish is nicely coated in the mixture. 
    • Place lightly beaten eggs in one large shallow bowl and place panko in a second. Dip the breaded fish in the eggs first followed by the breadcrumbs and place on a plate. 
    • In a large skillet, heat vegetable oil to 350 degrees. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side). Place fried fish on a paper towel-lined plate.
    • Add lettuce, scallions, and cilantro to corn tortillas. Top with fried fish and drizzle mayo/hoisin sauce over the top. Squeeze more lemon on top, if desired.

    Notes

    • Recipe slightly adapted fromΒ Food & Wine.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
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    Reader Interactions

    Comments

    1. Alicia Fidalgo says

      May 05, 2011 at 7:19 am

      These tacos look deeeelish! and I loove your piggy cutting board.

      I'm going to a food truck for lunch - they have some mexican specials and I am super excited to try it out!

    2. Erica says

      May 05, 2011 at 7:19 am

      Those look awesome! And corn on the cob is the perfect side. Your little piggy cutting board is so cute! I'm not sure if we're going out for some Mexican food or just eating in? We have an eventful weekend ahead, so we may just stay in πŸ˜‰

    3. 5 Star Foodie says

      May 05, 2011 at 8:04 am

      The fish looks perfectly crispy and the sauce sounds wonderful with the addition of hoisin.

    4. Michelle says

      May 05, 2011 at 8:21 am

      Happy Cinco de Mayo! These fish tacos look great...and I love your piggy cutting board!

    5. Shannon says

      May 05, 2011 at 8:40 am

      I bought some shrimp yesterday so I might do tacos or a quesadilla tonight... these fish tacos look delicious! I love that creamy sauce.

    6. Amy says

      May 05, 2011 at 8:45 am

      i don't like fish, but whenever i see "fish tacos" i wish i did!! they always "look" so yummy, but i know i mentally can never get over the fact that it IS fish. maybe i need to make some crispy fried CHICKEN tacos...or would that be gross?? i planned on making some cauliflower-spinach-chicken-gratin thing tonight, but i feel that in honor of 5/5 i should probably make something more festive. too bad hubby isn't as big of a fan of Mexican food as i am!

    7. Jenn's Food Journey says

      May 05, 2011 at 8:51 am

      I love fish tacos... grilled, baked, and fried... I'll eat them all! Love the sauce too...great addition!!

    8. brandi says

      May 05, 2011 at 9:08 am

      these look so good!

    9. maiah says

      May 05, 2011 at 10:11 am

      wait! i couldn't be more impressed! i always make chicken tacos and tried to make fish and they came out awful. too mushy, wrong sauces - it was actually a tragedy. i'm about to follow this recipe this weekend (and eat a few spoon fulls of the sauce cause clearly that's part of the directions). πŸ™‚ xoxo!

    10. Emily @ A Cambridge Story says

      May 05, 2011 at 10:39 am

      Love fish tacos -- this is a really unique sauce that I am definitely going to try!

    11. Monique says

      May 05, 2011 at 10:44 am

      i have no self control when it comes to homemade tacos.
      I think i might make this for my next get togehter! that way everyone can eat before i go out of control!

    12. Maris (In Good Taste) says

      May 05, 2011 at 11:17 am

      These tacos look so delicious and the pictures are incredible.

    13. Erica @ In and Around Town says

      May 05, 2011 at 11:46 am

      Love fish tacos! those look delicious, I cannot believe it is good corn season already!

    14. Michelle Collins says

      May 05, 2011 at 2:09 pm

      These look fantastic! And we're cooking at home, then hitting the town (Somerville, that is) to celebrate accordingly. πŸ™‚

    15. Kelly says

      May 05, 2011 at 2:11 pm

      Yum. So much fried goodness on your blog these days.

    16. Cheryl A. says

      May 05, 2011 at 2:19 pm

      Hi there - I am definitely making these tonight for me and my hubby and because it's Cinco de Mayo and you insisted I'm going to make the Pioneer Woman's Blood Orange Margaritas!! I love your pig cutting board - too cute!! Happy Cinco de Mayo!!

    17. Melissa says

      May 05, 2011 at 3:24 pm

      Yum!! That makes two fish taco recipes from you that I have to try! I had some crispy fish tacos at Sunset Cantina last week and I have been craving them ever since. Conveniently, I bought a pack of talapia at Trader Joe's too!

    18. The Duo Dishes says

      May 05, 2011 at 8:00 pm

      We made some catfish fish tacos last year, and these guys brought back hot, crispy memories. It's all about a sturdy white fish and an awesome sauce!

    19. Reenic says

      May 05, 2011 at 8:54 pm

      I love fish tacos! These look excellent! So crispy crunchity and the sauce IS amazing.

    20. Greg @ Starvingkitten says

      May 05, 2011 at 9:09 pm

      I'm telling everyone you kept sampling the sauce! Everything looks great throughout. Good use of tilapia too.

    21. Lauren at Keep It Sweet says

      May 05, 2011 at 9:13 pm

      Yay, I'm so excited about the giveaway! Now I can actually get some fresh herbs and not kill them:-)

    22. Betty @ scrambled hen fruit says

      May 05, 2011 at 10:47 pm

      I looooooove fish tacos- your sauce sounds yummy! πŸ™‚

    23. Kerstin says

      May 07, 2011 at 6:40 pm

      Yum, wish I was having these for dinner tonight!

    24. Bee says

      May 08, 2011 at 12:14 pm

      YES!! I've been looking for the perfect Fish Taco recipe since I've never had them. THIS IS IT. Bookmarking it now for future use πŸ™‚

    25. Kate says

      May 10, 2011 at 10:14 am

      They were a huge hit! Even my 3 year old gobbled them up!
      I made 1.5x the recipe and I'm going to try to freeze the left-over fish fillets for a quick dinner for him in the future...

    26. Paul says

      May 10, 2011 at 7:25 pm

      These look great fish tacos are my favorite. Katie and I are going to have to try and make these next week.

    27. Tom says

      May 09, 2012 at 12:31 pm

      Made these lastnight, the recipe is excellent!

      My one gripe is the Hoisin sauce, I'm not a molasses fan at all, and it can deffinately be tasted and smelled. The sauce by itself was almost unedible to me, (deffinately couldn't have eaten spoonfuls) but when on the fish taco, it did fit well.

    28. bossykiki says

      June 15, 2012 at 10:31 pm

      You are genius!
      these were tasty and i'm a fish taco snob!

      delish!

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