Wild Fish Tacos with Cilantro and Citrus Honey Sauce by Chef Justin Townsend

Sweet honey balances the heat of cayenne in this dish.

Taste of the Wild

Wild Fish Tacos with Cilantro and Citrus Honey Sauce
By Chef Justin Townsend


2 lbs fresh fish (Firm fish like walleye or perch)

½ cup corn meal

½ cup flour

½ cup panko

1 tablespoon corn starch

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

Zest of one lemon

1 cup milk or heavy whipping cream

1 egg

Oil for frying

Juice of 1 lemon

1 tablespoon honey

2 tablespoon finely minced cilantro

Corn tortillas, black beans, *fresh corn on the cob, diced fresh tomato and shredded cheddar cheese fishtaco1


  1. Mix the corn meal, flour, panko, corn starch, salt, ground black pepper, smoked paprika, cayenne pepper, and lemon zest in a large mixing bowl.
  2. In a smaller bowl combine the heavy whipping cream and egg.
  3. Combine the lemon juice, honey, and cilantro in a bowl and set aside.
  4. Cut the fish in strips long enough to fit on a corn tortilla and about ¾ inch in width. Cutting the fish diagonally across the fillet will help it stay together as you cook.
  5. Heat the oil over medium high heat to approximately 360 degrees
  6. Dip the fish in batches into the milk/egg mixture and then coat in the dry mixture
  7. Place the fish in the oil and fry until golden brown
  8. Remove the fish from the oil and place on a plate
  9. Immediately dowse each piece of fish in the citrus honey cilantro sauce. You will want to make sure you can sauce each piece of fish as it comes out of the fryer.
  10. Toast your corn tortillas. I like to melt the cheese onto my tortilla.
  11. Cut the corn from the cob and set aside.
  12. Place the fish on the cheesy tortilla and top with the black beans, corn, diced tomato, and maybe some Tapatio™ hot sauce!


Note from the chef:
You can opt to simply use the corn straight from the cob as a fresh topping, or it can be cooked if so desired. If cooked I would recommend grilling it and chilling. The salsa mix is best served at room temp or slightly chilled.


About the chef:
Justin Townsend has been a hunter and angler since he was a child. He is a professional chef who has combined his passion for the outdoors and his love for food to create the online publication, Harvesting Nature. Currently, Justin serves as the Editor-in Chief of Harvesting Nature and is a Pro Staff member for First Lite. www.harvestingnature.com


Categories: Cooking, Featured, Fish, Recipes

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