Fried Fish Tacos

Recipe by Chef Gorete
READY IN: 45mins


  • 2
    lbs cod, loins or 2 lbs basa fillets
  • 3
    cups panko breadcrumbs
  • 2
    teaspoons cold water
  • salt and pepper, to taste
  • vegetable oil, for frying
  • 1
    (14 ounce) bag Coleslaw
  • 2
    avocados, sliced (optional)
  • 1
    tomatoes, sliced (optional)
  • 12
    cup jalapeno dip or 1/2 cup chipotle mayonnaise


  • Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
  • Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
  • Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
  • Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
  • To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
  • Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
  • *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.