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- 1 lb white fish fillets (such as cod or haddock) - 1 cup dill pickle juice - 1 cup all-purpose flour - 1 cup cornmeal - 2 teaspoons paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional for heat) - Vegetable oil for frying - 8 small corn or flour tortillas - 1 cup shredded cabbage - ½ cup diced tomatoes - ¼ cup fresh cilantro, chopped - Lime wedges for serving Pickle brined crispy fish tacos are a tasty treat. I love using white fish like cod or haddock. The brining process adds a zesty flavor that makes the fish shine. Dill pickle juice is key here. It gives the fish a great tang. For the coating, I mix flour, cornmeal, and spices. Paprika adds color and a hint of warmth. Garlic powder and onion powder bring depth to the flavor. If you enjoy spice, cayenne pepper gives a nice kick. Frying the fish in vegetable oil creates a crispy texture. The tortillas are soft and work well to hold all the fillings. Topping with cabbage, tomatoes, and fresh cilantro adds crunch and freshness. Finally, a squeeze of lime brightens every bite. This is a full-flavored dish you won’t forget! For the complete details, check out the Full Recipe. - Brine the Fish: Place the fish fillets in a shallow dish with dill pickle juice for 30 minutes to 1 hour. Brining adds flavor and keeps the fish juicy. You will taste the tang of the pickles in every bite. - Prepare the Breading: In one bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs. This setup makes breading easy and fun! - Coat the Fish: Pat the fish dry with paper towels. Dip each fillet in the eggs, then dredge in the flour mixture. Press gently to coat well. This step gives your fish a crunchy texture. - Heat the Oil: Preheat vegetable oil in a skillet to 350°F. You want the oil hot enough for frying. This ensures a crispy finish. - Fry the Fish: Cook the breaded fillets for 3-4 minutes on each side until golden brown. Use a slotted spoon to transfer the cooked fish to a paper towel-lined plate. This helps drain excess oil, keeping your tacos light. - Warm the Tortillas: Heat tortillas until soft and pliable. This makes them easier to fold. - Assemble the Tacos: On each tortilla, layer crispy fish, shredded cabbage, diced tomatoes, and chopped cilantro. This mix adds color and crunch. Enjoy making these tacos with the full recipe. Each step brings you closer to a delicious dish! - Use fresh fish for better texture. Fresh fish ensures a juicy inside. - Don't overcrowd the pan while frying. This keeps the heat steady and fish crispy. - Serve tacos with lime wedges for added flavor. A squeeze of lime brightens every bite. - Consider adding salsa or hot sauce for an extra kick. This adds a bold, spicy twist. - Garnish with extra cilantro and lime for an appealing look. This adds color and freshness. - Serve alongside pickled jalapeños for a spicy twist. They add a delightful crunch and heat. These tips will enhance your pickle brined crispy fish tacos. Enjoy making them! For the full recipe, check the main article. {{image_2}} You can use different fish for these tacos. Tilapia and catfish work well. Both have mild flavors that soak up the pickle brine. They also fry up crispy and golden. This gives you options if you can't find cod or haddock. Just remember to keep the fish fresh for the best taste. Toppings can change your taco game. Try adding avocado slices for a creamy touch. Radishes can add a nice crunch and color. Different types of cabbage can also switch things up. Use red cabbage for a pop of color or Napa cabbage for a sweet crunch. These small changes can make each taco unique. Sauces can elevate your tacos to a new level. A creamy dressing or aioli will add rich flavor. You might also enjoy a spicy yogurt sauce for some heat. This twist brings a fun element to the dish. Feel free to mix and match sauces to find your favorite combo. For the full recipe, check out the details above. Keep leftover fish tacos in an airtight container for 1-2 days. This will help maintain their taste and texture. When you store them, make sure the tacos are cool. Avoid stacking the tacos to prevent sogginess. Reheat in the oven for optimal crispiness. Preheat your oven to 350°F and place the tacos on a baking sheet. Heat for about 10-15 minutes until they are warm and crisp. The microwave can be used, but it may soften the fish. If you use the microwave, heat in short bursts to avoid overcooking. Freezing is not recommended for assembled tacos. However, you can freeze the breaded fish. To do this, lay the cooked fish on a baking sheet and freeze until solid. Then, transfer to a freezer bag. When ready to eat, bake from frozen for a quick meal. Brining the fish for at least 30 minutes is recommended for optimal flavor. This time allows the fish to soak up the tangy taste of the dill pickle juice, making each bite delicious. If you have extra time, brining for an hour enhances the taste even more. Yes, but ensure it is fully thawed before brining and cooking. Frozen fish can work well in this recipe, but it’s important to remove excess water. Pat it dry with paper towels after thawing for the best results. Flour tortillas can be used but corn tortillas add traditional flavor. Corn tortillas have a slightly sweet note that pairs well with the crispy fish. If you prefer a softer bite, go for flour tortillas. Both options are tasty! The recipe is mild, but cayenne pepper can be adjusted for heat preference. If you like heat, feel free to add more cayenne for a kick. For those who prefer less spice, simply skip it or use a pinch. This blog post shared an easy recipe for delicious fish tacos. You learned about the main ingredients and the steps to make them. We covered tips for achieving crispiness and ways to personalize your tacos. Remember to store leftovers properly and reheat them to keep their crunch. Fish tacos are a fun and tasty meal. Whether you stick to the recipe or try new options, enjoy your cooking adventure!

Pickle Brined Crispy Fish Tacos

Dive into the delicious world of Pickle Brined Crispy Fish Tacos! This mouthwatering recipe features tender fish fillets soaked in zesty dill pickle juice, then cooked to a perfect golden brown. With crunchy cabbage, fresh tomatoes, and a squeeze of lime, each bite is a burst of flavor. Ready to impress your taste buds? Click through to explore this easy recipe and bring the fiesta home today!
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Ingredients
  

1 lb white fish fillets (such as cod or haddock)

1 cup dill pickle juice

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

2 eggs, beaten

Vegetable oil for frying

8 small corn or flour tortillas

1 cup shredded cabbage

½ cup diced tomatoes

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Brine the Fish: Place the fish fillets in a shallow dish and pour the dill pickle juice over them. Cover and refrigerate for at least 30 minutes to 1 hour to allow the fish to absorb the flavors.

    Prepare the Breading: In a shallow bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs.

      Coat the Fish: Remove the fish from the brine and pat dry with paper towels. Dip each fillet in the beaten eggs, then dredge in the flour and cornmeal mixture, pressing gently to ensure an even coating.

        Heat the Oil: In a large skillet or frying pan, heat about ½ inch of vegetable oil over medium-high heat until shimmering (around 350°F).

          Fry the Fish: Carefully add the breaded fish fillets to the hot oil in batches, being sure not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the cooked fish to a paper towel-lined plate to drain excess oil.

            Warm the Tortillas: While the fish is cooking, warm the tortillas in a separate skillet or microwave until soft and pliable.

              Assemble the Tacos: On each tortilla, layer a few pieces of crispy fish, followed by a handful of shredded cabbage, diced tomatoes, and chopped cilantro.

                Serve with Lime: Squeeze fresh lime juice over the tacos just before enjoying.

                  Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 4

                    - Presentation Tips: Serve the tacos on a large platter, garnished with lime wedges and additional cilantro for a fresh touch. Consider adding a side of pickled jalapeños for an extra kick!