Corcoran Street Kitchen: 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
Ingredients:
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.