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SculpinEasyFried

Sculpin Fish Tacos with Avocado Crema

Crispy beer-battered sculpin in warm corn tortillas with shredded cabbage, avocado crema, and pickled jalapeños. One of the best ways to cook fresh-caught scorpionfish.

Prep: 15 min Cook: 10 min Total: 25 minServes
4

Ingredients

  • •1½ lbs sculpin fillets, cut into strips
  • •1 cup all-purpose flour
  • •1 tsp baking powder
  • •1 tsp kosher salt
  • •½ tsp smoked paprika
  • •½ tsp garlic powder
  • •1 cup cold lager beer
  • •Vegetable oil for frying
  • •8 small corn tortillas
  • •2 cups shredded green cabbage
  • •1 avocado
  • •¼ cup sour cream
  • •2 tbsp lime juice
  • •Pickled jalapeños
  • •Fresh cilantro
  • •Hot sauce to taste

Instructions

  1. 1Make the avocado crema: blend avocado, sour cream, lime juice, and a pinch of salt until smooth. Set aside.
  2. 2Whisk together flour, baking powder, salt, paprika, and garlic powder in a bowl.
  3. 3Add cold beer and whisk until just combined — small lumps are fine. Do not overmix.
  4. 4Heat 2 inches of oil in a heavy pan to 375°F.
  5. 5Pat sculpin strips dry, dip in batter, and fry in batches for 2–3 minutes per side until golden and crispy.
  6. 6Drain on a wire rack. Season with salt immediately.
  7. 7Warm tortillas directly over a gas burner or in a dry skillet.
  8. 8Assemble: tortilla → cabbage → fish → avocado crema → jalapeños → cilantro → hot sauce.

Pro Tips

Sculpin has a firm, sweet flesh that holds up great to frying. The key is cold beer in the batter — it creates steam as it fries, making the coating extra light and crispy. Make sure your oil is hot enough before adding the fish or it will be greasy.

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