Fish Tacos

This is one of my favorite meals.  The fish section can also be served for fish & chips. Just serve with lemon wedges, tartar sauce, and baked steak fries. And the slaw pairs well with shredded chicken or pork as well.  In the pictures, you’re seeing the “Ultimate Fish Sticks” from Costco. (Review to follow) Overall, happy with the product and results. And definetely made dinner easier and quicker.

FISH TACOS
printable version
Fish:
1/2 c flour
1/2 T baking powder
1/2 tsp lemon zest
pinch cayenne
1 tsp salt
1/2 tsp pepper
1/2 c water
1 egg
1 1/2 lbs white fish (cod or tilapia) cut into 1 1/2″ by 3″ pieces

Combine all but water, egg, and fish in a bowl. Whisk in water and egg.  Dip fish in batter, fry in 360 degree oil. 
Source: Ina Garten

Slaw:
1 c cider vinegar
1 c sugar
1 c olive oil
1 T toasted caraway seeds
salt and pepper
1 head green cabbage, shredded
1 large or 2 small red onions, sliced thinly
2 bunches green onions, sliced

Boil vinegar and sugar together.  Combine with olive oil, caraway seeds, and salt and pepper.
Put cabbage and red onions in large bowl and pour dressing over it.  Place another bowl on top and place a weight on top to press the slaw (a #10 can or a few pumpkin cans work well).
Refrigerate for 24 hours. (I just do 6-8 hours sometimes, it still works well)
Before serving, add green onions.
Source: Michael Chiarello

For Serving:
Tortillas
Sour cream, optional
Chopped fresh cilantro
lime wedges
Radishes, thinly sliced

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Comments

  1. Survivalsense says:

    Looks great! Think I'll try it with crappie!

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