Fried Fish Tacos - Rombauer Vineyards
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Fried Fish Tacos

Fried Fish Tacos




  • 12 6-in corn or flour tortillas, warmed, or 12 taco shells
  • Approximately 1/3 per person of a firm-fleshed fish (for example catfish, snapper, grouper, halibut) ideally in small filets or broken into chunks
  • Vegetable oil such as peanut or canola
  • 1 1/2 cup milk or buttermilk
  • 2 cups flour or 1/2 cup flour and 1 1/2 cup fine cornmeal
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • Shredded lettuce
  • Chopped onion
  • Chopped cilantro
  • Sliced red radishes
  • Crumbled Cotija. queso fresco, or shredded Monterey Jack or Cheddar cheese
  • Pico de gallo, table salsa, or guacamole
  • Sour cream or creama

1Step 1

Prepare the flour coating: Pour milk or buttermilk into a shallow bowl. In a second, shallow bowl, mix together flour, salt, and pepper.

2Step 2

Dip the fish into the milk and hold it above the bowl for several seconds to drain. Coat with the seasoned flour, shaking off the excess, and place on a plate. Repeat with remaining fish.

3Step 3

Add 3/4 to 1 inch of vegetable oil to a heavy skilled with high sides or a Dutch oven. Heat to 370 degrees F.

4Step 4

Fry the fish, without crowding, until golden brown on both sides, 5 to 8 minutes, turning once. Drain on paper towels or newspaper.

5Step 5

Place all ingredients in separate bowls. Allow guests to assemble their own tacos.

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