Fabulous Fish Taco's

My name is Farming Fabulously and I am now a frying fool! After conquering my fear of the "hot oil" last week, I have be furiously trying to find new frying recipes to attempt. These Fabulous Fish Taco's were just the thing to heighten my frying self-esteem to the next level. HH is not a huge seafood fan, but if I can dregde the fish in oil and fry to crispy perfection he will gladly consume with extreme optimism. I just adore the the crunchy fillet paired with the coolness of the slaw. I opted not to fry the tortilla as per HH's arteries. A wonderful cuisine.

Fish Tacos with a Cabbage Slaw

Puree for the Tartar Sauce

1 Cup Mayonnaise
1 Cup Tomato, seeded, chopped
2 Tbsp fresh lime juice
1 Jalapeno, seeded, diced
1 Tbsp Dijon mustard

Prepare:

1 lb. with fish fillets (such as cod or tilapia)

Combine; Dredge; Fry Fillets in:

2 eggs, beaten
1/4 cup whole milk
1/2 cup all purpose flour
2 cups panko bread crumbs
1/2 cup vegetable oil
Fry:
4 tsp vegetable oil divided
8 corn tortillas (6")

Puree the tartar sauce ingredients in a blender or food processor until smooth; chill.
Prepare fish by cutting fillets into 1x3" strips. Season with salt and pepper.
Combine eggs and milk in a shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess. Dip in egg mixture, letting excess drip back into dish. Coat with panko, pressing to make crumbs adhere. Heat 1/2 cup oil to 360 degrees in a saute pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total. Transfer to a baking sheet and keep warm in 200 degree oven. Repeat procedure with remaining fish strips.
Fry each tortilla in a 1/2 tsp of oil in another saute pan. Assemble tacos with fish, slaw, and top with tartar sauce.

Cabbage Slaw

Stir together; Add;
1/4 cup white wine vinegar
2 Tbsp olive oil
1 tsp dry mustard
2 cups green cabbage, chopped (can chop in food processor)
1/2 cup minced fresh parsley
salt and pepper

Stir vinegar, oil, and mustard together in a large bowl. Add cabbage and parsley, and toss to coat. Season with salt and pepper to taste. Chill until ready to serve.



Recipe came from Cuisine At Home Magazine.

Enjoy,
Farming Fabulously