Wednesday, March 27, 2013

Fried Fish Tacos

Hello...spring?? Where are you? I can't find yoooouuuu! Mother nature is playing tricks on us by keeping us firmly in winter's grasp at the end of March. She may be a fickle lady, but at least we can outsmart her in the kitchen. These fresh, light, fun fried fish tacos will bring even the worst cabin-fever sufferer running to the table with joy. I love the texture of the fried fish bites along with the crunchy slaw, smooth cheese and spicy sriracha. If I had an avocado, sliced red onion, or sour cream, I would have added some of those too. For this meal, you can work with what you've got to create the perfect taco for you. I really loved this simple dinner. I large filet will make enough tacos for two, so double or triple the recipe if your are making it for a bigger crowd.
Fried Fish Tacos
1 tilapia (or other white fish) filet
1/4 cup flour
2 Tbs. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 cup canola oil (for frying)
cabbage slaw, cilantro, cheese, sriracha (garnish)

1.  Wash and pat dry the fish.  Cut into 1-2 inch pieces for frying.
2.  Make the dredge with flour, paprika, salt, and pepper.
3.  Heat a pan of oil over medium-high heat.  When the oil is hot, drop in the fish.  Cook for about 3 minutes per side and remove to a paper-towel covered plate.
4.  Sprinkle immediately with a light sprinkle of salt.  The fish should be tender and flaky through.
5.  To make the tacos, place the fish on a flour tortilla.

Top with cilantro, cabbage slaw, cheese, and sriracha (or any other toppings of your choice).

One Year Ago: Creamy White Bean Dip
Two Years Ago: Apricot Mustard Glazed Ham (just in time for Easter)

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