This cornmeal crusted fish tacos recipe result in the most crispy homemade fish tacos! We’ve made these tacos for dinner dozens of times, and after perfecting the recipe, wrote it out so you can enjoy it too. By following our detailed steps, your next taco night will be next level with these delicious and crispy fish tacos!
We’ve tried countless ways of making homemade fish tacos over the years. While we love beer-battered fish tacos, sometimes you want something a little lighter. So after lots and lots of testing, these cornmeal fish tacos have become our go-to recipe.
With both my husband and I working full time, we love a good 30-minute meal. And these easy and crispy fish tacos are something we can whip up after a busy day!
If you’re looking to spice up your usual taco night routine, these tilapia tacos are a great choice! You’d also love these easy turkey and black bean tacos, and these delicious sheet pan veggie tacos with chimichurri too!
Jump to:
- Why You’ll Love This Crispy Fish Tacos Recipe
- Crispy Fish Taco Recipe Ingredients
- How To Make Crispy Fried Fish Tacos
- Crispy Fish Taco Variations and Substitutions
- Serving Crispy Fried Fish Tacos
- Expert Tips For Cornmeal Fish Tacos
- How To Store Leftover Crispy Fried Fish Tacos
- Crispy Fried Fish Tacos FAQs
- Love This Recipe? You May Also Enjoy
- Crispy Fried Fish Tacos
Why You’ll Love This Crispy Fish Tacos Recipe
So crispy! These light and crispy fish tacos are sure to make your taste buds smile.
Ready in 30 minutes. These yummy fish tacos are easy enough to make on a weeknight.
Just 4 ingredients required to make your fish (include the oil for pan-frying!). We’re keeping things quick and easy for our crispy fish. No need to dredge fish in an egg coating or liquid batter!
Crispy Fish Taco Recipe Ingredients
- Tilapia fillets. We’ve found that using smaller, thinner tilapia fillets make the best tacos because they become more crispy and have a nice breading-to-fish ratio. We generally use 3oz fillets that we can buy in the frozen section of our grocery store, nothing fancy!
- Cornmeal. There are lots of kinds of cornmeal out there, but we recommend using a basic yellow corn meal that is either of fine or medium texture for your cornmeal crust (Fine and medium cornmeal are generally considered the every day, do-it-all cornmeals).
- Southwest seasoning. Mixing the seasoning into our cornmeal crust adds big flavor (with minimal effort) to your tacos. Southwest seasonings are most often comprised of a combination of cumin, chili powder, dried oregano, smoked paprika, ground coriander, onion powder, garlic powder, black pepper, and cayenne pepper.
- Neutral oil. You’ll need to select a neutral oil that has a mild flavor and high smoke point for pan-frying your crusted fish. Canola oil or vegetable oil are great options that most people have in their pantry already. Other oil options for pan-frying include corn oil, safflower oil, sunflower oil, peanut oil, and avocado oil.
See recipe card below for a full list of ingredients and measurements.
How To Make Crispy Fried Fish Tacos
STEP 1: Make the seasoned cornmeal breading by mixing together the cornmeal and seasoning in a shallow bowl or on a dinner plate and set aside.
STEP 2: Pat each fish fillet dry with a paper towel. Press each piece of fish into the cornmeal mixture to create a thin and even coating on each side, being sure to move the fillets around in the mixture of cornmeal and seasonings to cover the edges. Set breaded fillets aside.
STEP 3: Place enough oil (approximately ⅓ Cup) into a large skillet to create an even, thin layer across the entire bottom of the pan. Heat over medium-high heat until the oil is between 325°F and 400°F. A quick way to check this is flicking a small drop(s) of water onto the oil; it will sizzle when it’s at temperature.
STEP 4: Gently place cornmeal coated fillets into the hot oil (2-3 fillets at a time) and cook until golden brown on each side and the internal temperature has reached at 145°F (this will take approximately 2 minutes per side).
STEP 5: Place pan-fried fish in a single layer on a wire rack set on a cookie sheet lined with aluminum foil to drip any excess oil off (the aluminum foil over the baking sheet makes for easy clean up!). You can also keep prepared fish warm as you continue to cook the remaining fillets by placing the baking sheet and rack into the oven preheated to 170°F.
STEP 6: Assemble your tacos and enjoy!
Crispy Fish Taco Variations and Substitutions
- Try a different white fish. Cod is a popular for fish tacos. You could also use halibut, haddock, mahi mahi, or grouper instead.
- Note: If you are using a fish other than tilapia, note the thickness of the fillet. If you have a thicker fillet, this is important for a few reasons. Your breading-to-fish ratio will likely be heavier on the fish (so less of a crispy bite than noted for the tilapia in this recipe). The cooking time will also be longer than noted in the recipe due to a thicker fillet, so make sure to use an instant read thermometer to ensure your fish is fully cooked.
- Use a different seasoning. Alternate spice blends for the southwest seasoning include taco seasoning, fajita seasoning, or even Cajun seasoning.
Serving Crispy Fried Fish Tacos
Pick a High Quality Tortilla
It may sound simple, but choosing a good tortilla makes a big difference! Whether you prefer corn tortillas or flour tortillas, these cornmeal crusted tilapia fish tacos will be delicious. A lot of people would recommend warm tortillas too.
Taco Toppings for Fish Tacos
One of the beauties of making homemade fish tacos is that you can put on whatever toppings you like! Here are some of the most popular toppings for fish tacos:
- Cabbage slaw. Shredded cabbage is probably one of the most popular things to add to fish tacos because they add such a nice crunch to your bite! You can use either green or red cabbage for your tacos.
- Salsa. You can have a lot of fun with different salsas on these. We personally love adding a salsa verde or tomatillo pico de gallo on these, but a standard red salsa or black bean and corn salsa are also great choices.
- Fresh lime juice. Serving your tacos with lime wedges so you can squeeze a little lime juice onto your fish is a must!
- Avocado. I mean, avocado on tacos is always a hit.
- Fresh herbs. Both fresh cilantro and green onions are great toppings for tacos.
- Onions. Raw onions are a traditional taco topping. I’d recommend finely mincing either a red onion or white onion for your tacos if you’re an onion lover.
- Cheese. While not needed, adding a little cotija cheese or even some shredded cheddar is a great topper for these crispy fish tacos.
- Sour Cream. Adding a dollop of sour cream on tacos is always a yummy choice.
- Lime Crema. This is another popular taco topping that tastes great on this cornmeal crusted fish.
What to serve with this Crispy Fish Taco Recipe
Fill out the meal by adding a couple of sides to go along with your cornmeal crusted fish tacos. Here are a few of our favorites that we rotate in with this meal:
- Corn. Grilled corn, Mexican street corn, or even a ‘steamers’ bag of frozen corn make a great side for these.
- Beans. Black beans or pinto beans, either regular or refried, are my go-to side dish for taco night.
- Chips and salsa. A classic taco night appetizer and/or side
- Guacamole. You can never go wrong with guacamole. Enjoy with chips or on your taco
- Grilled vegetables. I know, I know, I’m a vegetable pusher… but adding a side of veggies to your meal is a great way to create a balanced meal. We’ve enjoyed grilled peppers and grilled zucchinis with these, but get creative with your favorite veggies.
- Side salad. Keep it simple or go elaborate, but having a crunchy side salad along with these cornmeal crusted tilapia fish tacos is a nice addition!
Expert Tips For Cornmeal Fish Tacos
Pat the fish pieces dry with a paper towel! Removing the surface moisture from your tilapia fillet is critical for getting a nice crispy coating on your fish. It’s worth using a few additional paper towels, I promise. If you skip this step, your cornmeal coating will turn out soft and mushy.
Be sure your oil is hot before adding the fish. Adding your fish to the frying pan before the oil has reached the proper temperature will result in a soggy / oily coated piece of meat.
Break the crispy cornmeal crusted fillets into smaller pieces for serving. This makes assembling your tacos easier, and extends how far the fish can go (versus plopping a full fillet on each taco…).
Practice makes perfect. If you’ve never fried in oil before (even just pan-frying like this), it takes an increased level of awareness while cooking for both safety and food quality purposes. You may need to make this recipe more than once to really nail your timing and cooking temperatures.
How To Store Leftover Crispy Fried Fish Tacos
Store leftover pan-fried fish in an airtight container in the fridge for up to 3 days. For best results, store any taco toppings separate from the fish. This will allow you to reheat your fish without losing the freshness of any toppings used.
Crispy Fried Fish Tacos FAQs
Aside from a set of sharp knives, the most important kitchen tool for making repeatedly delicious/quality proteins is an instant-read thermometer. With a standard kitchen thermometer, it may take 5-10 seconds before you get an accurate temperature reading. During that time, your hands are right above a hot pan of oil, which means two things can happen: 1) your hands get uncomfortably close to very hot oil and you may get hurt, or 2) you pull the fish out of the pan too quickly to save your hands.
With an instant-read thermometer, though, you’ll know your accurate temp instantly and can act accordingly. If you don’t have one, they’re relatively inexpensive and something I would recommend adding to your kitchen tools.
No problem! You can substitute the Southwest seasoning for your favorite taco seasoning blend instead.
Generally, cornmeal is considered gluten free, meaning you can make these fish tacos gluten free! Cornmeal is a coarse flour made from corn. However, it’s always a good idea to double check the packaging for a gf marking if you’re serving these fish tacos to a family member or friend with celiac. Checking the label can tell you if the brand of cornmeal you’re looking at is processed in a facility that also processes wheat products. Also make sure to verify your toppings (primarily the tortillas) are gluten free if that is of concern to anyone who may be enjoying this recipe.
Love This Recipe? You May Also Enjoy
Crispy Fried Fish Tacos
Equipment
- Paper Towels
Ingredients
- 6, 3 oz tilapia fillets thawed if using frozen fish (size is approximate)
- 4 tablespoon cornmeal
- 1 tablespoon Southwest seasoning
- ⅓ C neutral oil + additional as needed*
- Tortillas and desired toppings for serving
Instructions
- Mix together cornmeal and seasoning on a dinner plate and set aside.
- Pat thawed tilapia fillets dry with a paper towel.
- Press each fillet into the cornmeal mixture to create a thin and even coating on each side. Move the fillets around to also cover the edges. Set breaded fillets aside.
- Place oil into a large skillet to create an even, thin layer across the entire bottom of the pan. Heat over medium-high heat until the oil is between 325°F and 400°F. (A quick way to check this is flicking a small drop(s) of water onto the oil; it will sizzle when it's at temperature.).
- Cook 2-3 fillets at a time until golden brown on each side and internal temperature is at 145°F (~2mins per side).
- Place pan-fried fish in a single layer on a wire rack set on a cookie sheet lined with aluminum foil to drip any excess oil off (the aluminum foil over the baking sheet makes for easy clean up!). You can also keep prepared fish warm as you continue to cook the remaining fillets by placing the baking sheet and rack into the oven preheated to 170°F.
- Break fillets into smaller pieces and serve with your favorite tortillas and toppings.
Notes
- Try a different white fish. Cod is a popular for fish tacos. You could also use halibut, haddock, mahi mahi, or grouper instead.
- Note: If you are using a fish other than tilapia, note the thickness of the fillet. Thicker fillets will have a breading-to-fish ratio that’s heavier on the fish (so less of a crispy bite than noted for the tilapia in this recipe). The cooking time will also be longer than noted in the recipe due, so make sure to use an instant read thermometer to ensure your fish is fully cooked.
- Use a different seasoning. Alternate spice blends for the southwest seasoning include taco seasoning, fajita seasoning, or even Cajun seasoning.
Luci says
SO good and pretty easy. I really enjoyed this. Do you have a go-to Southwestern spice mix? We made our own…and even though I am not a high-spice person, I think I would add more. Salsa was a good addition. This recipe will go into the regular rotation!
ourlovelanguageisfood says
I’m so happy to hear you enjoyed these! McCormick brand has a nice Southwest Seasoning, as does Good n’ Gather (the Target brand). If you are up for ordering online, Yep!Shake has a great Southwestern seasoning that we love (they’re a small family business out of South Carolina).
Victoria says
Loved this – you are right it makes the best fish taco! The fish turned out crispy and made the perfect taco base. Because I am cutting back on processed carbs, we made this sans tortilla! We added black beans, avocado, tomatoes, and salsa. It made a fabulous, football-Sunday lunch. Next time, I need to have cole slaw on hand!
ourlovelanguageisfood says
I’m so happy to hear that you loved these too! Love all the items you enjoyed this with, I’m going to try that next time!