2 pounds skinless red snapper or other mild white fish fillets
1 cup all-purpose flour
1 cup white rice flour
2 teaspoons kosher salt
2 cups club soda
Vegetable oil (for frying; about 8 cups)
16–32 small corn tortillas
Cabbage and Jicama Slaw
Fresno Chile Hot Sauce , for serving;
Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving
Prepare and Cut Fish:
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet
in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural
shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club
soda until no lumps remain; adjust with more club soda or rice flour as needed to make
it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over
medium-high heat until thermometer registers 350°.
Batter and Fry Fish:
Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off,
then carefully place in oil (to avoid splattering, lower fish into oil pointing away from
you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil
temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
While fish is frying, use tongs to heat tortillas one at a time directly over a gas
burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have
a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and
pickled jalapeños. Serve with lime wedges.