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Crispy No-Mixer Fish Tacos Recipe Easy Homemade Sesame Ginger Sauce

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These crispy no-mixer fish tacos feature a light, crunchy batter and a fresh, tangy sesame ginger sauce, perfect for quick and easy meals that impress.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (like cod, tilapia, or halibut), cut into 3-inch strips
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup (240ml) cold sparkling water
  • Vegetable oil (for frying; avocado oil recommended)
  • ¼ cup (60ml) mayonnaise (vegan mayo optional)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp honey or maple syrup
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds (for garnish)
  • 8 small corn or flour tortillas (warmed)
  • 1 cup shredded cabbage (green or purple)
  • ½ cup chopped fresh cilantro
  • Lime wedges (for squeezing)

Instructions

  1. In a large mixing bowl, combine flour, baking powder, smoked paprika, garlic powder, salt, and black pepper. Whisk together until well mixed.
  2. Slowly pour in cold sparkling water while whisking gently until batter is smooth and slightly thick, about the consistency of heavy cream. Add more water if too thick.
  3. Heat about 2 inches of vegetable oil in a deep frying pan or skillet over medium-high heat until it reaches 350°F (175°C).
  4. Pat fish strips dry with paper towels. Dip each piece into the batter, letting excess drip off, then carefully place into hot oil.
  5. Fry fish for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Remove fish with tongs or slotted spoon and drain on paper towels. Keep warm in a low oven (200°F/90°C) if needed.
  7. In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, toasted sesame oil, grated ginger, honey, and minced garlic. Adjust seasoning to taste.
  8. Warm tortillas on a dry skillet or griddle for 30 seconds per side until pliable.
  9. Assemble tacos by placing fish strips on tortillas, drizzling with sesame ginger sauce, topping with shredded cabbage and cilantro, and adding a squeeze of lime.
  10. Serve immediately for best crunch and flavor.

Notes

Keep oil temperature steady at 350°F to maintain crispiness. Pat fish dry before battering to avoid soggy coating. Fry in small batches to prevent oil temperature drop. Sauce can be made ahead for deeper flavor. For a lighter version, bake fish at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fish tacos, crispy fish, no-mixer batter, sesame ginger sauce, easy fish tacos, homemade tacos, quick dinner, gluten-free option, dairy-free option

Find it online: https://avabake.com/crispy-no-mixer-fish-tacos-recipe-easy-homemade-sesame-ginger-sauce/