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Crispy Fish Tacos

  • Jan 21
  • 2 min read



I’ll be honest, before moving to an English speaking country I was blissfully unaware that certain days of the week were matched with classic food offerings. But what a great idea that it!


The crunchiest, most flavour-packed fish tacos EVER with D'Orsogna's crispy streaky rindless bacon and golden beer-battered flathead!


INGREDIENTS (Makes four epic tacos):


  • For the beer-battered flathead:

  • 300g flathead fillets, cut into taco-sized strips

  • ¾ cup plain flour

  • ¼ cup cornflour (for that crunch!)

  • 1 tsp baking powder

  • ½ tsp smoked paprika

  • ½ tsp salt

  • 1 cup cold beer 🍺

  • Vegetable oil, for frying


For the crispy bacon:

  • 4 slices D’Orsogna streaky rindless bacon


For the tacos:

  • 4 small tortillas (corn or flour)

  • 1 ripe avocado, sliced + seasoned with lime, salt & pepper

  • ½ cup shredded cabbage

  • 1 small jalapeño, thinly sliced

  • Fresh coriander leaves

  • Lime wedges


For the sauce:

  • 3 tbsp Greek yogurt

  • 1 tbsp mayo

  • 1 tbsp lime juice

  • ½ tsp Tabasco

  • ½ tsp honey

  • Salt & pepper to taste



👩‍🍳 STEP-BY-STEP:


  1. Make the batter: Mix flour, cornflour, baking powder, paprika & salt. Whisk in cold beer until smooth. Let it chill for 5–10 minutes.


  2. Crisp the bacon: Cook slices in a dry pan until golden. Set aside.


  3. Fry the fish: Heat oil to 180°C. Dust the flathead with a little flour, dip in batter, and Fry for 3–4 minutes until golden and crispy. Drain on paper towels.


  4. Whip the sauce: Mix yoghurt, mayo, lime juice, Tabasco, honey, salt & pepper.


  5. Warm the tortillas: Heat in a dry pan or flame until soft + a bit charred.


  6. Assemble: Lay down avocado, cabbage, a piece of fish, torn crispy bacon, jalapeño, coriander, and a big drizzle of sauce. Serve with lime wedges.



💡 Pro tip: The combo of flaky fish + smoky bacon + zingy sauce = taco night levelled up

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