Crispy Fish Tacos- makes 4 tacos
January 2, 2008, 1:03 pm
Filed under: Uncategorized

For the slaw:
2 T lemon juice
1 t olive oil
1 t sugar
1/2 cup green cabbage, shredded fine
1/4 cup carrot, shredded
1/4 cup red onion, sliced thin
1/2 jalapeno pepper, seeded and sliced thin
salt to taste

For the tartar sauce:
1/2 cup mayonnaise
2 T sweet pickle relish
1 T lemon juice
2 t. prepared horseradish

For the tortillas
You’re supposed to get fresh tortillas and fry them up yourself. Phooey. Get some from the box and crisp them in the oven.

For the fish:
1/2 cup all purpose flour
1 t salt
1/2 t baking powder
1/2 cup club soda
1 T tabasco or other hot sauce (I used sriracha)

1 cup panko crumbs. Seriously, buy the ones in the bag, they’re cheap and perfect.

1/2 pound firm white fish, cut into 8 pieces. (I used tilapia. Cod is good, and catfish would probably work well)

Make the slaw- whisk together the first 3 ingredients, and drizzle over the remaining slaw ingredients. Refrigerate.

Make the sauce- combine all the sauce ingredients, cover and chill.

Warm the taco shells in a 350 degree oven for about 6 minutes, cover to keep warm.

Make the fish- whisk together the flour, slat and baking soda. Add the club soda and hot sauce. Whisk until combined (will be a little lumpy, that’s ok). Spread the panko in a shallow dish
Heat 1/2 inch of canola oil in a skillet until the handle of a wooden spoon stuck in the oil has bubbles coming out of it (Or, roughly 375 degrees if you have a thermometer). Dip the fish in the batter, then coat in the panko and fry, 2 monutes to a side, until golden brown. Drain on a paper towel.

To assemble the tacos, put some slaw in the bottom of the taco shell, put a piece or two of fish on top and spoon some tartar sauce on it all.

These are strangely more filling than the usual beef taco. My family will typically eat 4 or 5 beef tacos, but were content with 2 fish tacos.

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