Recipe for Fish Tacos from Mazola

Mazola shared with us this recipe for Fish Tacos that will transport you to sunny shores! Courtesy of Weekend at the Cottage, this crispy and flavourful recipe uses Mazola Corn Oil for frying to get a perfectly golden and crunchy exterior while keeping the fish tender and juicy on the inside. Top with Mazola’s fresh Corn Salsa and Zesty Lime Mayo for a fiesta in every bite, making any meal feel like a beachside getaway.

Recipe for Fish Tacos

Fish Tacos

Serving: 8 Tacos
Total Time: 35 Minutes


For the Fish

  • 2 lbs. firm, fresh fish such as cod, halibut or haddock

For Frying

  • Mazola® Corn Oil

For the Batter

  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon each: paprika, garlic powder, salt and pepper
  • 1 egg
  • 1 cup cold beer

For the Corn Salsa

  • 2 ears of corn
  • 1 cup cherry tomatoes, quartered
  • ½ red onion, finely chopped
  • 1 jalapeño pepper, seeded and diced
  • Juice from 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Kosher salt and black pepper to taste

For the Zesty Lime Mayo

  • ½ cup plain Greek yoghurt
  • ¼ cup mayonnaise
  • 1 cup of assorted herbs such as cilantro, dill, basil
  • 1 tablespoon lime juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sriracha or hot sauce
  • Kosher salt and black pepper to taste

For Assambleing

  • 8 corn or flour tortillas
  • Crispy fried fish
  • Curly lettuce, finely shredded
  • Corn salsa
  • Zesty lime mayo
  • Chopped cilantro
  • Avocado slices
  • Slices of jalapeño peppers, optional
  • Lime wedges


For the Corn Salsa

1. Pre-heat grill to moderate-high temperature, about 500 F. Shuck ears of corn then rub with oil.

2. Place corn onto hot grill, turning the ears every 2-3 minutes, until corn browns lightly.

3. Remove from grill then trim kernels off the cob.

4. Place corn kernels, tomatoes, red onion, jalapeño and cilantro into a medium-sized bowl. Add lime juice, toss then season with salt and pepper to taste.

For the Zesty Lime Mayo

1. Place all of the ingredients into the canister of an electric or emersion blender. Zip until smooth and creamy.

2. Season with salt and pepper and add more hot sauce to taste.

For the Batter

Whisk flour, baking powder and seasoning together in a large bowl. Add egg and beer and whisk to combine.

For the Fish

1. Place a wire rack onto a baking sheet lined with parchment paper or paper towels.

2. Dab fish with a paper towel to dry. Cut into 1-inch strips.

3. Place a deep, thick-bottomed fry pan or Dutch-oven on the stovetop over moderate-high heat. Pour Mazola® Corn Oil into pan, about 1 ½ – 2 inches of oil within.

4. Heat oil to between 350 – 375 F. Use a kitchen thermometer if needed.

5. When oil is at temperature, dip fish in batter allowing excess batter to drop off. Then slowly drop fish into oil. Add a few more pieces of fish being careful not to overcrowd the pan. Cook for 1-2 minutes, before turning fish over to cook for an additional 1-2 minutes.

6. When fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.

For Assambleing

Place tortilla onto plate or flat surface. Add a bit of shredded lettuce followed by a few spoonfuls of corn salsa. Add a few pieces of fried fish followed by a drizzle of lime mayo. Garnish with a sprinkle of chopped cilantro, avocado slices and slices of jalapeño if using. Serve with lime wedges.


About Demian Vernieri 438 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.