Fish Tacos | Ruth’s Food

Ingredients:

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

Directions:

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.

Enjoy!