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Fish tacos??

Do you like the fish in your tacos to be deep fried or grilled?? The original Baja style tacos use batter-fried fish, but i notice a trend towards using the grill, perhaps for health reasons. Anyway, I can't decide which one I prefer, that's why I'm asking the question.

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  1. I blacken mine in a skillet with Cajun seasonings. Totally inauthentic, but I don't give a toss--they're delish.

    1. I grew up in San Diego and used to cut my last class in college to dash down to Mexico for tacos. Deep fried for me...

      2 Replies
      1. re: CarrieWas218

        That could go in the "What's the Farthest You've Gone to Feed a Craving" thread.

        1. re: Perilagu Khan

          I didn't know there was such a thread. For me it would have been flying from San Francisco to Los Angeles for one night to eat a special meal prepared by Chef Michel Richard.

      2. I like mine grilled - cooked tix n xic style. Delicous!

        1. Nothing beats a baja fish taco, in baja, after a day of surfing. Off the right truck, of course.

          1. I like both. But at home, I usually grill it (or broil it in my case as I live in an apartment). I'm sure purists will have a fit as I serve it with some salsa, avocado, and cabbage slaw dressed with Total yogurt.

            3 Replies
            1. re: Miss Needle

              well, gasp and clutch the pearls Miss Needle! I prefer to leaving deep frying to the professionals who get to clean up afterwards...

              1. re: hill food

                Yeah, cleanup can be a bitch. I rarely deep fry at home. Even pan frying causes splatter everywhere. Pan-fried some turkey and tofu patties for bun cha over the weekend, and my kitchen was a disaster afterward. Luckily, the fairy (my sister) cleaned up my kitchen when I was gone -- her payment for me feeding her.

                1. re: Miss Needle

                  Nice sister! At least for the kitchen-wide mess, a splatter-screen really helps with deep frying:


            2. I like mine fried when dining out, but when I make them at home I tend to lightly fry with just a dusting of seasoned flour.

              1. way I make them from home is to cut mahi into cubes, coat with lime and zest, tequila, evoo S and P. Marinade for a few hours. Drain and dry. Dust on in a little Wondra and pan fry in just a little oil. Serve with a little shredded cabbage, radishes and sliced jalapenos if going for a little heat and topped with chipotle crema spiced with lime and honey to balance,.

                1. As long as I have slaw and crema, I prefer blackened fish to fried. But, I've had some awfully good fried fish tacos, too.

                  1. I prefer grilled. I know it's not classic, but I like it alot better. Also, don't like the blackening seasoning most grilled fish taco places use as it covers up the flavor of the fish.

                    1 Reply
                    1. re: jameshig

                      The fish tacos I had (obsessively) the last time I was in Baja were all lightly coated with something that got crunchy and almost tasted deep fried after being cooked on a flat top. That is the basis for the fish taco of my dreams...

                    2. This is the first fish taco recipe I tried, and It's also my long-time favorite:

                      Margarita Grouper Filets