March 22, 2022

Bamma Fish Fried Tacos ft. Shef Tori

Bamma Fish Fried Tacos with Avocado Crema and Apple Celery Slaw featuring Bamma Fish Fry by Shef Tori Brown of Breakfast Belle.

These Bamma Fish Fried Tacos with Avocado Crema and Apple Celery Slaw features Bamma Fish Fry by Chef Tori Brown of Breakfast Belle. The Bamma Fish Fry is a delicious cornmeal coating made simply of yellow cornmeal, wheat flour, celery salt, spices, onion powder, sea salt and organic sugar.

When Shef Tori and I collaborated during a photoshoot I knew the product would be good, but when I tasted it, it was hands down the best fried fish I’ve ever had! I ran to the opportunity to make my first fish fried tacos with the package she gifted me. Needless to say, they were so good I took a picture (or two) to make them last longer haha. Though, these tacos are even BETTER topped with her delicious Breakfast Belle Hot Sauce!

To try for yourself, scroll below for the recipes, and be sure to visit Shef Tori’s website: Breakfast Belle.

Bamma Fish Fry
Condiments for Bamma Fish Fried Tacos
Bamma Fish Fried Tacos

“My BAMMA FISH FRY always takes me back to the days when my late Grandmother from Santee, SC would fry fresh whiting and porgies on her aged cast iron skillet. The first bite was always a taste and feeling I’d never forget!” – Creator & Shef, Tori B.


It’s moments like these when I feel immense gratitude for what my career allows me to do.For instance, I met Derek (Behind The Wheel Podcast ) from a photoshoot with Steve Walter Photo and Siharath at Digital Surgeons. (It was a dream team!)

Further down the line, Shef Tori Brown of Bamma Fish Fry & Hot Sauce reached out to collaborate for her upcoming rebranding, all thanks to Derek recommending me based on that one photoshoot.

I was ecstatic, because right then and there was a clear example of the power of word of mouth.Furthermore, not only was it a delight meeting her, but her product was (unsurprisingly) delicious.

So much, that it made me run towards the first opportunity to make tacos.It was funny because something inside told me to photograph it, type up the recipe, and send a blog post back to her, just because.Her response (which also happened to be the cherry on top) was:

“Omg, thank you! This made me tear up bc I set one of my manifest goals to start reaching out to bloggers and you’re the first to post a full write up on it!!! I’m so honored!!!!”

And with that said, the moral of this story is:

You might find yourself awestruck by how much one small interaction can positively ripple outwards into waves.

And also, good people know good people.

But also also, if you haven’t tried Bamma Fish Fry & Hot Sauce well then let me tell you…

Bamma Fish Fried Tacos with Avocado Crema and Apple Celery Slaw


Quick, Gently Pickled Onions:

  • 1 small red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup boiling water
  1. Quick-pickle the onions by adding the sliced red onion and placing inside an air-tight jar. Fill the jar with red wine vinegar, then top with boiling water. Seal with a lid, then allow to marinate while preparing the remainder of the recipe (or for at least 30 minutes).
  2. Afterwards, place the jar into the fridge to chill. They should hold for about a week.

Avocado Crema

  • 1 avocado
  • 1/2 cup sour cream
  • 1/4 cup cilantro (optional)
  • 2 Tbs mayonnaise
  • 2 Tbs lime juice
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin

Add all ingredients to a blender and process until smooth. Taste test and adjust to preference. Transfer to an airtight container or a squeeze bottle and refrigerate until ready to use.

Jalapeño & Apple Celery Slaw Ingredients:

  • 1/2 head small cabbage, thinly sliced (preferably using a mandoline slicer)
  • 2 celery stalks, thinly sliced against grain (“)
  • 1 gala apple, julienned (any crisp apple will do!)
  • 1 lime, zested and juiced
  • 2+ jalapeños, thinly sliced
  • 1 tsp sea salt
  • 1 1/2 cup pickled red onions
  • 1/4 cup pickling juice (from red onions)
  • 1/4 cup mayonnaise (vegan mayo works just as well!)
  • 1 Tbs poppyseeds
  • 2 Tbs fresh dill, roughly chopped
  • 2 Tbs mint, roughly chopped
  • 3 stalks scallions, sliced (about 1/4 cup)
  • 1/4 cup cilantro leaves (loosely packed)
  • 1/2 cup roasted peanuts, roughly copped (optional)

In a large mixing bowl, combine all ingredients together until fully incorporated. Allow to rest for at least 30 minutes in the fridge. (The salt will draw out the moisture from the produce.) When ready, give another stir to incorporate the liquids, season to taste if necessary, and enjoy as is, paired with protein, or add to sliders. Enjoy!

Bamma Fish Fry:

  • 2 lb. Cod loin, cut into 2” pieces
  • 1 cup beer (or seltzer)
  • 2 cups seasoned breadcrumbs (Bamma Fish Fry)
  • Frying oil
  1. Prepare 2 mixing bowls by adding beer to one and coating in the other. Dip each piece of fish into the beer, then transfer to the breadcrumbs to evenly coat. Set aside on a plate and repeat with remaining pieces.
  2. Meanwhile, in a large, heavy-bottomed skillet, add frying oil. Bring the frying oil to medium heat until it reaches an ideal frying temperature, or about 350°F on a thermometer. When ready, add the coated fish to the frying pan, working in batches to avoid overcrowding the pan. Fry for about 2-3 minutes, flipping halfway through, until golden brown and crispy all over. (For reference, I use my #10 field company skillet. Timing may vary depending on the stove and cookware. It takes me 3-4 batches to complete the frying process).
  3. Afterwards, using tongs, transfer the fried fish to drain on a paper towel-lined rack/tray until ready to serve.

Bamma Fish Fried Taco Assembly:

  • Medium-sized tacos (corn or flour, heated to preference)
  • Avocado crema
  • Fried fish
  • Slaw
  • Pickled red onions
  • Breakfast Belle Hot Sauce
  • Cotija (optional)

Take each taco and center a generous scoop of the avocado crema. Place a piece of fried fish on top, then top with slaw. Finish with pickled onions and hot sauce, then garnish with cotija. Enjoy!


  • This recipe can be made vegan by frying mushrooms or vegetables in place of fish, and subbing the mayonnaise, sour cream and cotija for plant-based versions. (It is equally as delicious. I first made these with oyster mushrooms!)
  • Fore more crave-worthy recipes to try or pair alongside, visit the Kitchen Journal.