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 tomatoes and onions, placing them in a medium bowl. Remove stems and membranes from jalapeno peppers and finely dice, adding them to the bowl. Add 2 tablespoons of lime juice and salt to taste. This can be done the day before if desired.

Make Cilantro Chipotle Lime Crema. In a blender add 2/3 cup of sour cream, 3 tablespoons of lime juice, 1/4 teaspoon of chipotle powder, 1/4 teaspoon of salt and 1/8 cup of cilantro. I use cilantro stems when making dressings and sauces and save my cilantro leaves for the toppings where I want them to look nice. Blend on high until smooth. Set aside or refrigerate until ready to serve. This can be done the day before if desired.

Chop cabbage and grate carrot, tossing them in a bowl. Set aside until ready to serve.

Start heating oil in a medium, (preferably cast-iron) skillet. Heat the oil to 350 degrees F. While oil is heating, pat fish dry with a paper towel. I used barramundi sea bass for my fish tacos, cod, halibut and tilapia are also good choices. Cut the fish into desired size pieces.

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

Add 1 cup of club soda to the batter and stir until combined. Line a baking sheet with paper towels and place a cooling rack on top of them for draining your fish. You don't want them sitting on a plate in grease as they will become soggy and greasy.

Dip the fish into the batter, covering them completely and carefully place them in the hot oil. Fry them 3-5 minutes on each side or until golden brown. Then allow them to drain and cool on the cooling racks.

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.

In my photos there is a grilled lemon for serving. I simply placed the lemon on the grill or grill pan cut side down and allow for it to cook until slightly charred. This makes the lemon super juicy and sweeter.

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

Enjoy!