Fish Tacos


6 oz. cod or other firm whitefish, cut into 8 pieces
vegetable oil
4 corn tortillas
For The Slaw:
2 Tblsp. lemon juice
1 tsp. olive oil
1 tsp. sugar
1/2 cup green cabbage, shredded
1/4 cup carrot, shredded
1/4 cup red onion, sliced
1/4 cup Granny Smith apple, cut into matchsticks
1/2 jalapeno, seeded, thinly sliced
salt to taste
Tartar Sauce:
1/2 cup mayonnaise
2 Tblsp. sweet pickle relish
1 Tblsp. capers
1 Tblsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. lemon zest, minced
For The Fish:
1/2 cup flour
1 tsp. salt
1/2 tsp. baking powder
1/2 cup club soda
1 Tblsp. tabasco
1 cup panko crumbs



Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.



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