Kathy has a love of Fish Taco’s.  She particularly likes the ones from a great local Mexican eatery, Fiesta Mexicana.  I decided to have a go at creating something for at home, and a couple of tries later, it got the Chief Food Tasters stamp of approval.

2                              White Fish Fillets (I have used Rockfish, but at a third the cost Basa is every bit as good)

½                             Lime, juiced (zest lime before juicing.  Reserve the zest for the slaw)

¼ cup                    White Wine (not grocery store cooking wine)

1                              Shallot, minced

1 clove                 Garlic, minced

¼ cup                    Frying Oil

4                              8” soft tortilla shells

 

Toppings:

Diced Tomatoes

Chopped Cilantro

Lime Wedges

 

Breading:

1/2 cup                     All Purpose Flour, seasoned with 2 tsp Salt & 1 tsp Pepper

1 egg                     Beaten well with 2 tbsp of Milk

1 cup                     Panko Bread Crumbs

1 tbsp                    Old Bay Seasoning

Salt & Pepper to taste

 

Slaw:

2 cup                     Iceberg lettuce – Shredded

1                              Granny Smith Apple – Shredded

¼ cup                    Cilantro – minced

2 tsp                      Lime Zest

½                             Lime, Juiced

¼ cup                    Lemon Dill Sauce

Salt & Pepper to taste

 

In a pie plate, combine Panko and Old Bay

In another pie plate, combine flour and salt and pepper

In a third pie plate, combine egg and milk

Working one at time, take each filet, and dredge in flour, then egg mixture, then press into Panko mixture to coat both sides of the fish well.

Place coated fish onto a wire rack to rest.

 

Fish:

In a 12” non-stick skillet, heat oil over medium heat

Add Shallot and cook 2-3 minutes

Add Garlic and cook 1 minute longer

Strain oil/garlic/shallot mixture into a measuring cup, (skipping this step results in small dark specs in the finished fish, but it is a shortcut I sometimes use)

Carefully add lime juice and wine to pan

Return oil to pan

Turn heat up to medium high and cook until liquid is slightly reduced.  If oil starts to pop, remove pan from heat for 2 min, then return to heat and add fish right away.

When pan is up to temp, add the fish to the pan.  Fry until golden brown on first side, then carefully turn the fish over and fry on the other side to match.

Remove fish to cutting board

 

Slaw:

Combine all ingredients in a bowl and toss to combine.  Don’t do this too far ahead or it will become watery.

 

Warm the shells in the oven for a few minutes.  To assemble the taco’s:

Cut each filet in half  and then split lengthwise.  Put two fish pieces on each shell, top with the slaw.  Fold the shell and serve.

Top with tomatoes, extra cilantro, left over slaw and lime juice as desired.