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Creole Fried Fish Tacos

Prep Time

25 minutes

Cook Time

30 minutes

Servings

10-12 people

These Creole Fried Fish Tacos by @NachoCookin bring bold Louisiana flavor straight to your table. Tender cod is coated in Tony Chachere’s Seasonings, fried until golden and topped with a fresh cilantro crema for the perfect bite. Easy to make and packed with crunch, these tacos are perfect for weeknight dinners, cookouts, or taco night with friends.

Creole Fried Fish Tacos

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Ingredients

  • flour or corn tortillas

  • For Marinated Cod: 

  • 5 lbs cod, cut into strips

  • 2 tablespoons Tony Chachere’s Original Creole Seasoning

  • 1 tablespoon Tony Chachere’s Supreme Crab Boil Seasoning

  • 1 tablespoon lemon juice

  • 1 tablespoon hotsauce

  • For Beer Batter: 

  • 1 1/2 cups all purpose flour

  • 1/2 cup rice flour

  • 1 1/2 tablespoon Tony Chachere’s Supreme Crab Boil Seasoning

  • 1 teaspoon baking powder

  • 1 12oz cold lager beer

  • For Creole Herb Cilantro Crema: 

  • 3/4 cup mayonnaise

  • 1/2 cup sour cream

  • 1 tablespoon Tony Chachere’s Spice N’ Herb Seasoning

  • 1 to 2 teaspoons Tony Chachere’s Pepper Sauce

  • 1/2 cup fresh chopped cilantro

  • 2 tablespoons lime juice

  • For Toppings:

  • shredded red cabbage

  • lime wedges

  • sliced avocados
  • Clear

Directions

  1. Pat cod very dry and toss with lemon juice and hot sauce.
  2. Season the cod evenly with both Tony’s seasonings and rest 10–15 minutes.
  3. Whisk beer batter ingredients together until smooth (a few small lumps are fine); the batter should be thin and slightly runny.
  4. Keep cold until frying.
  5. Heat a neutral oil to 375°F.
  6. Lightly dust the fish in flour, then dip into batter, letting excess drip off.
  7. Fry 3–4 minutes until deep golden + crisp then place on wire rack to drain.
  8. Mix crema ingredients together until smooth and then store in the fridge for 20-30 minutes before serving.
  9. Assemble tacos with your choice of toppings and enjoy!

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