Southern Fried Fish Tacos




For the Fish:

  • 1 lb cod, cut into 1-inch slices
  • 2 tbsp Uncle Dibbz Straight Drop Rub
  • 1 cup all-purpose flour
  • 1 cup beer (adjust to achieve pancake batter consistency)
  • Vegetable oil for frying

For the Toppings:

  • 1 jalapeño, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 red bell pepper, diced
  • 1/2 red onion, diced

For Serving:

  • Corn or Flour tortillas
  • Verde salsa
  • Lime wedges


Prepare the Fish:

  1. Season the cod slices with Uncle Dibbz Straight Drop Rub.
  2. In a mixing bowl, combine the flour and a bit more Uncle Dibbz Straight Drop Rub for a dry mix.
  3. Gradually add beer to the flour mixture, stirring until the consistency resembles pancake batter.

Fry the Fish:

  1. Heat oil in a deep fryer or large pot to 350°F.
  2. Dip each piece of seasoned cod into the wet batter, allowing any excess to drip off.
  3. Carefully drop the battered fish into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Prepare the Toppings:

  1. In a bowl, mix together the diced jalapeño, chopped cilantro, diced red bell pepper, and diced red onion.

Assemble the Tacos:

  1. Warm up the corn tortillas in a dry skillet or on a grill.
  2. Place a piece of fried fish on each tortilla.
  3. Top with the jalapeño-cilantro-red bell pepper-red onion mixture.
  4. Drizzle with verde salsa and a squeeze of fresh lime juice.


Serve immediately while the fish is still hot and crispy, with extra lime wedges and verde salsa on the side.

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