Anne Burrell’s Fried Fish Tacos with Quick Pickles, Guacamole and Elote Corn Salad are displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Fried Fish Tacos with Grilled Corn Elote Salsa, Guacamole and Quick Pickled Radish and Onions

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
Not just for “taco Tuesdays!” Use your favorite kind of fish and make fish taco night a family affair. Each of the components of this recipe can be used on their own, but the combination of everything together is dynamite!


Radish and Onion Quickles:

Grilled Corn Elote Salsa:




  1. For the radish and onion quickles: Add to a quart container or jar the vinegar, water, salt, sugar, hot sauce and garlic along with the radishes and onions. Put on the lid and shake to combine. Let sit.
  2. For the corn elote salsa: Grill corn on the cob on a grill pan over medium heat until charred on all sides, 8 to 10 minutes. Cut the kernels off into a bowl, mix it with the mayo, cotija, chipotle adobo and sauce, lime zest and juice and cilantro and reserve.
  3. For the guacamole: Add the avocados, garlic, tomatoes, jalapeño, onion, lime zest and juice and cilantro to a bowl, season with salt and toss gently to combine
  4. For the fish: Mix in a bowl the flour, ancho powder, baking powder and salt. Make a well and add the seltzer. Dip the fish pieces into the batter and let excess drip off. Fill a Dutch over or tabletop fryer halfway with oil an heat to 375 degrees F. Fry the fish until golden brown, 3 to 5 minutes. Line a sheet pan with paper towels and remove the fish to the sheet pan. Sprinkle with salt when the fish comes out.
  5. Toast the tortillas on a grill pan until brown and pliable, a couple of minutes. Layer 2 tortillas and top with a piece of fish, quickles and cilantro. Serve the corn salad and guacamole on the side and grate more cotija on top. Place a lime wedge on the side.