Mango salsa adds refreshing sweetness to these spicy summer tacos.

What you need to know before you start

This dish is prepped, cooked and served in just 40 minutes, making it a great choice for a weeknight dinner or easy family lunch. You’ll require flathead fillets, so feel free to pick up pre-cut pieces if you don’t want to prepare the fish yourself. 

When it’s time to cook the fish, you may want to use a deep-fryer and a deep-fry thermometer for exact results, however these are not essential. Beyond this, there’s no need for additional kitchen equipment beyond a large pan, a slotted spoon and an oven to warm the tortillas. 

Why is this the best crispy fish taco recipe?

Crispy crumbed fish, fresh mango salsa and hot sauce sitting in a warm tortilla – there’s a lot to love about this recipe! The delicate pairing of golden flathead with the sweetness and subtle tartness of mango balances the sweet and savoury flavours into a well-rounded dish. It’s simple to prepare and will be hit during the warmer months. 

What is the best fish to use for fish tacos?

Flathead is the ideal variety to use in this fish taco recipe. Other mild and tender fish that hold well when fried would also work well, such as cod or snapper. 

What ingredients you’ll need 

Plain flour: The fish fillets are coated in plain flour before deep-frying to act as a barrier to seal in the moisture. 

Smoked paprika: Also known as pimenton, smoked paprika imparts a rich and smoky depth to the fish.

Ground cumin: Cumin adds a distinctive earthy, warm flavour with slightly nutty and peppery notes. 

Eggs: The eggs act as a binding agent to adhere the breadcrumbs to the fish. 

Panko breadcrumbs: This Japanese breadcrumb is known for its light and airy texture to contribute to extra crunchy crumbed fish.  While stale homemade or regular packaged breadcrumbs will also do the trick, panko breadcrumbs make the most irresistibly crispy fried fish. 

Flathead fillets: Flathead has a mild, sweet flavour that has a tender, flaky texture when fried, making it perfect for fish tacos. 

Sunflower oil: Sunflower oil has a high smoking point, ideal for deep-frying, and a neutral flavour that doesn’t overpower the delicate flathead. 

Mini flour tortillas: These form the base of the tacos. If you prefer, you can also make your own corn tortillas. 

Iceberg lettuce: This fresh lettuce variety adds a refreshing crunch to help balance the richness from the deep-fried fish. Soak your lettuce in a bow, of iced water to crisp it up. Drain and pat dry with paper towel just before serving. 

Sour cream: Sour cream adds richness and creaminess, while its tangy flavours beautifully contrasts the hot sauce. You can also substitute with Greek-style yoghurt for a lighter meal.

Hot sauce: Added as a topping to the final dish, hot sauce like Tabasco adds a kick of heat.

Mango: Mango adds sweetness and body to the salsa to contrast the savouriness of the crumbed fish. 

Avocado: Fresh avocado is added to the mango salsa to add creaminess and texture. 

Red onion: Raw red onion adds a distinct bite to the salsa to contrast the sweetness of the mango. 

Coriander: The subtle pepperiness of fresh coriander adds a bright, citrus flavour to the salsa, and the leaves are used as a garnish. 

Lime: Lime juice adds brightness and zestiness to complete the dish. 

How do you get a good crust on fried fish?

To achieve golden and crispy results, the fish is coated in panko breadcrumbs before being deep-fried. Ensure the oil is hot enough (it should be sitting at around 190°C) and fry for 1 minute, or until golden. We recommend you fry the fish in four batches to prevent overcrowding, as proper spacing will contribute to a more consistent and crispy exterior. 

How to store leftover fish tacos

Any leftovers from this fish taco recipe should be refrigerated separately. Fish should be placed in a paper-towel lined container to prevent the crumbs from going soggy, while tortillas should be wrapped in foil and placed in the fridge. To reheat, an air fryer will give you the best results. 

What to serve with crispy fish tacos 

We love topping these fish tacos with shredded iceberg lettuce, a dollop of sour cream, hot sauce, fresh coriander and a squeeze of lime. Pair it alongside corn chips and salsa for dipping, grilled corn and garlic prawns. 

Drink pairings with crispy fish tacos

Opt for fun and fruity drinks such as mojitos, margaritas and a classic gin and tonic, or pair these fish tacos with a crisp lager or pale ale. Acidic white wines like sauvignon blanc or chardonnay would also make a great choice. 

If you love our crispy fish tacos with mango salsa recipe, try this 

Now that you’ve stocked your kitchen with plenty of pantry staples, put them to good use with these Mexican-inspired recipes:

• Tostadas de Salpicon (shredded beef tostadas)
• Chicken quesadillas
• Mexican cauliflower fritters