About the Recipe
These fried fish tacos are one of those meals that feel special without trying too hard. Crispy fish, bright corn salsa, and warm sourdough tortillas come together for a fresh, satisfying dinner that’s just as perfect for a casual weeknight as it is for sharing with friends around the table.
Ingredients
Corn Salsa
2 cups canned corn, drained
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh flat-leaf parsley or cilantro leaves
Zest and juice of 1 lime
Fish
6 cod or tilapia filets, thawed and patted dry
1 box seasoned flour (Kentucky Kernel works great)
1 egg
¼ cup milk
Oil, for deep frying
For Serving
12 Leaven Heaven sourdough tortillas
Optional toppings: avocado ranch, sour cream, salsa, sliced avocado, hot sauce
Preparation
Preheat a deep fryer or heavy pan with oil to frying temperature.
In a medium bowl, combine the corn, red onion, jicama, red pepper, and parsley or cilantro. Stir in the lime juice and zest. Set aside — this is your fresh corn salsa.
In a shallow bowl, whisk together the egg and milk. Pour the seasoned flour into a second shallow bowl.
Dip each fish filet into the egg mixture, then coat well with the seasoned flour.
Carefully fry the fish until golden brown and cooked through. Transfer to paper towels or a wire rack to drain excess oil.
Warm the sourdough tortillas. Build tacos by adding fried fish and topping with the corn salsa. Finish with any additional toppings you like.
Serve immediately and eat with your hands.
Leaven Heaven Notes
This corn salsa is bright, crunchy, and doesn’t need anything fancy — resist overthinking it.
Thin sourdough tortillas fold beautifully and hold up to the crispy fish.
Leftover fish makes a great next-day taco bowl or salad topper.