Queen Mary🚢Copycat Crispy Fish Tacos

The grand and stately Queen Mary in Long Beach, California, has always been one of my favorite places to visit, stay, and eat! The fish tacos at the Promenade Cafe are amazing! I love recreating these delicious fish tacos at home; here is my recipe! Enjoy!

Make Pico de Gallo. Dice 2 medium tomatoes and 1/2 of a white onion, then place them in a medium bowl. Remove the stems, seeds and membranes from 1-2 jalapeno peppers, then finely dice them and add them to the bowl. Add 2 tablespoons of lime juice and salt to taste, stirring until everything is combined. This can be done the day before if desired.

Make the Cilantro Chipotle Lime Crema by adding 2/3 cup sour cream, 3 tablespoons lime juice, 1/4 teaspoon chipotle powder, 1/4 teaspoon salt, and 1/8 cup cilantro to a blender. I like to use cilantro stems for dressings and sauces, saving the leaves for toppings where their appearance matters. Blend on high until completely smooth, then set aside or refrigerate until ready to serve. This can also be made a day ahead if you want to prep in advance.

Chop 2 cups of cabbage and grate 1/2 a carrot. Toss everything together in a bowl and set aside until ready to serve.

Start heating oil in a medium skillet—cast iron is ideal for even frying—and bring it to 350°F. While the oil heats, pat the fish dry with a paper towel to help it brown and crisp rather than steam. I used barramundi sea bass for my fish tacos, but cod, halibut, and tilapia all work beautifully. Cut the fish into your desired‑sized pieces.

In a large mixing bowl, add 1 cup of flour, 1/2 teaspoon of cornstarch, 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon of black pepper, and 2 teaspoons of salt, mixing until combined.

Add 1 cup of club soda to the batter and stir until just combined. Line a baking sheet with paper towels and place a cooling rack on top—this setup allows the fried fish to drain properly. You don’t want the pieces sitting directly on a plate or in pooled oil, as they’ll quickly become soggy and greasy.

Dip the fish pieces into the batter, making sure they’re fully coated, then carefully lower them into the hot oil. Fry for 3–5 minutes per side, or until they’re golden brown and crisp. Transfer the cooked pieces to the prepared cooling rack and let them drain and cool slightly before assembling your tacos.

Heat your tortillas in a pan, griddle or grill. I make my tortillas; we have an excellent easy-to-follow recipe if you need one.

For the grilled lemon, place the lemon on the grill or a grill pan, cut‑side down, and cook until the surface is slightly charred. Grilling the lemon makes it extra juicy and brings out a subtle sweetness that brightens the dish beautifully.

Assemble tacos. Place a piece of the fish on the tortilla, then add the cabbage slaw, and top with a drizzle of cilantro, chipotle, and lime crema. Serve with Pico de Gallo and 1/2 of a grilled lemon.

Enjoy!