Name: Perfect Fish Tacos
Yield: 8 Servings
Ingredients: 2 pounds skinless red snapper or other mild white fish fillets; 1 cup all-purpose flour; 1 cup white rice flour; 2 teaspoons kosher salt; 2 cups club soda; Vegetable oil (for frying; about 8 cups); 16 small corn tortillas (32 if you would like to use 2 per taco); Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños (for serving; click for recipes); Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving); A deep-fry thermometer

Christopher Testani

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Recipe notes