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 definitely made dinner easier and quicker.
FISH TACOS
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
Fish Tacos
Ingredients
For the 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
For the 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
For Serving:
- Tortillas
- Sour cream, optional
- Chopped fresh cilantro
- lime wedges
- Radishes, thinly sliced
Instructions
Make the fish:
- Combine all but water, egg, and fish in a bowl. Whisk in water and egg.
- Dip fish in batter, fry in 360 degree oil.
Make the Slaw:
- 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.
Looks great! Think I'll try it with crappie!