About the Recipe
Get ready for a flavor-packed party! These deliciously fun and festive Gluten-Free Crispy Baked “Fried” Fish Tacos feature perfectly flaky white fish fillets, baked to crispy, golden-brown perfection with a zesty, gluten-free cornmeal crust that will tantalize your taste buds. Imagine sinking your teeth into a taco filled with tender fish that is not only bursting with flavor but also has a delightful crunch that contrasts beautifully with the fresh toppings. Say goodbye to greasy fried food and hello to a healthier (and just as satisfying!) way to enjoy your favorite Mexican-inspired meal without compromising on taste or texture. These tacos are perfect for gatherings, family dinners, or even a casual weeknight meal, allowing everyone to indulge in a guilt-free version of a classic favorite.
The Secret to the Crunch
The magic lies in a clever three-part coating process that elevates these tacos to a whole new level of deliciousness. First, the fish fillets are given a quick dredge in a light layer of gluten-free flour, which helps the egg wash adhere better and adds a subtle texture. Next, they are dipped into a seasoned egg wash, infused with a blend of spices that enhance the flavor profile of the fish, ensuring that every bite is packed with taste. Finally, the fish is generously pressed into a spiced-up cornmeal mixture, which not only adds a delightful crunch but also brings a hint of sweetness and a beautiful golden hue when baked. To achieve the ultimate crispiness, baking the fish on a wire rack is essential. This technique allows for maximum air circulation around the fish fillets, ensuring that they cook evenly and develop a truly crispy, shatteringly good crust every time. The result is a taco that is not only visually appealing but also offers a satisfying crunch that complements the tender fish and fresh toppings perfectly. Whether you choose to load your tacos with crunchy cabbage, zesty salsa, or a drizzle of creamy avocado sauce, each bite will be a harmonious blend of flavors and textures that leave your guests asking for more. Enjoy this delightful twist on a classic dish that brings joy and excitement to any meal!
Ingredients
Baked fish
3-4 firm white fish filets such as cod, tilapia or halibut
Dry Ingredients
⅓ cup cornmeal
¼ cup masa harina
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
Wet Ingredients
2 eggs
2 tablespoons mayonnaise
Olive oil cooking spray
Preparation
For The Fish
Position a metal rack atop a baking sheet and lightly coat it with vegetable spray. Set aside.
In a shallow bowl, combine the cornmeal, masa harina, cumin, chili powder, salt, and pepper. Set aside.
Cut the fish filets into 2-3 inch pieces. To achieve this, divide each filet in half and then slice the halves lengthwise, resulting in four pieces of fish per filet. Set aside.
In a separate small bowl, whisk together the dry ingredients.
In a separate small bowl, whisk together the eggs and mayonnaise.
Preheat the oven to 400 degrees Fahrenheit.
Line two baking sheets with parchment paper and lightly coat them with olive oil.
Dip a piece of fish into the egg mixture, then into the dry mixture, ensuring that all sides are thoroughly coated.
Place the coated fish on the prepared baking sheet. Repeat this process with the remaining fish, being cautious not to overcrowd the baking sheets, as this may hinder the crispiness of the fish.
Once all fish is coated, lightly spray the tops and sides of the breaded fish with olive oil cooking spray. This helps the breading cook and achieve a crispy texture. If olive oil spray is unavailable, lightly brush or drizzle the fish pieces with olive oil.
Bake the fish for 10 minutes, then flip them and continue baking for another 10 minutes, or until the breading is crispy and the fish flakes easily with a fork.
Notes