Prep Time 25 min
Cook Time 4 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • SAUCE
  • 1/8 cup mayonnaise
  • 1/2 cup tomato salsa
  • 1/8 cup dairy sour cream
  • FISH
  • 2 lbs. cod filets
  • 1 lime
  • Salt and freshly ground black pepper
  • BATTER
  • 1 cup all-purpose flour
  • Pinch of sugar
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. freshly ground black pepper
  • 1 cup club soda
  • 1 tbsp. lime juice
  • Crisco® Pure Vegetable Oil
  • Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce

Directions

  • Step 1

    COMBINE all sauce ingredients; season with salt and pepper.

  • Step 2

    HEAT oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.

  • Step 3

    WHISK together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand 10 minutes. Gently stir fish into batter.

  • Step 4

    HEAT 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.

  • Step 5

    SERVE with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.

Serving size
(1 taco)

  • Calories 550
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 1040mg
  • Potassium 0mg
  • Total Carbohydrates 41g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 46g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet