Frying at home can always be a little tricky so just make sure you're careful when doing so. Make sure you wipe the excess marinade off the fish before dipping in the egg batter, then let use a "wet hand, dry hand" method when rolling the fish in the dry coating. Give a gentle shake/tap to remove excess breading before gentle 6 packing in the hot frying oil. Add far as seasoning goes, we made it own mixture with smoked paprika, garlic powder, and salt. We topped our fish tacos with cheese, avocado, and homemade pico de gallo and they were super delicious!! Excited to have some leftovers for another day!
