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Dinner Tonight: Pan-Fried Fish Tacos with White Sauce

I've been a fan of fried fish tacos for a long time. Rolled in flour tortillas and dressed with little more than a tangy white sauce and crunchy sliced cabbage, they are unbelievably tasty. I wish I didn't have to fry the fish, but that technique just works better. Something about grilled fish gets lots in tacos. It becomes mushy and disintegrates in the taco. Fried fish keeps its structure.

Unfortunately, deep-frying is best left for the weekends. It's just hard to waste that much time getting enough oil, bringing it to the right temperature, and then figuring out what to do with it when it is done. Could pan-frying work?

I used the same flour, egg, and panko dip as from my Eggplant Parmesan and then cooked the fish in just a little oil in a skillet. Though it doesn't have the excellent batter that the best fish tacos have, it's awfully close.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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