Makes 8 Tacos
Total Time: 35 Minutes
For the Tartar Sauce –
Puree:
1 cup mayonnaise
1 cup tomato, seeded, chopped
2 Tbsp. fresh lime juice
1 jalapeno, seeded, diced
1 Tbsp. Dijon mustard
For the Fish –
Prepare:
1 lb. white fish fillets (such as cod or tilapia)
Combine, Dredge, Fry Fillets In:
2 eggs, beaten
¼ cup whole milk
½ cup all-purpose flour
2 cups panko bread crumbs
½ cup vegetable oil
Fry In, Assemble:
4 Tsp. vegetable oil, divided
8 6” corn tortillas
Serve with Cabbage Slaw – See Recipe in Salads Category
Puree ingredients for the tartar sauce in a blender or food processor until smooth; chill until serving.
Prepare fish by cutting fillets into 1 x 3” strips. Season with salt and pepper.
Combine eggs and milk in 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 off. Coat with panko, pressing crumbs to adhere.
Heat ½ cup oil to 360 in a sauté pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total. Transfer to a baking sheet; keep warm in a 200 oven. Repeat with remaining fish strips.
Fry each tortilla in ½ tsp. oil in a skillet. Assemble tacos with fish and slaw, top with tartar sauce.
*Cuisine Tonight – Our Favorite Weeknight Meals
Total Time: 35 Minutes
For the Tartar Sauce –
Puree:
1 cup mayonnaise
1 cup tomato, seeded, chopped
2 Tbsp. fresh lime juice
1 jalapeno, seeded, diced
1 Tbsp. Dijon mustard
For the Fish –
Prepare:
1 lb. white fish fillets (such as cod or tilapia)
Combine, Dredge, Fry Fillets In:
2 eggs, beaten
¼ cup whole milk
½ cup all-purpose flour
2 cups panko bread crumbs
½ cup vegetable oil
Fry In, Assemble:
4 Tsp. vegetable oil, divided
8 6” corn tortillas
Serve with Cabbage Slaw – See Recipe in Salads Category
Puree ingredients for the tartar sauce in a blender or food processor until smooth; chill until serving.
Prepare fish by cutting fillets into 1 x 3” strips. Season with salt and pepper.
Combine eggs and milk in 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 off. Coat with panko, pressing crumbs to adhere.
Heat ½ cup oil to 360 in a sauté pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total. Transfer to a baking sheet; keep warm in a 200 oven. Repeat with remaining fish strips.
Fry each tortilla in ½ tsp. oil in a skillet. Assemble tacos with fish and slaw, top with tartar sauce.
*Cuisine Tonight – Our Favorite Weeknight Meals
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