Saturday, March 28, 2009

FISH TACOS!!!


when its hot i want nothing but a crispy fish taco. 

serving: 8 

ingredents:

-1 cup of all purpose flour(use this to dip in the panko and eggs flour helps eggs stick together)
-peanut oil, for frying
-2 cups of panko bread crumbs you can by this all at asian markets 
-koser salt and freshly ground black pepper
-2 pounds halibut,snapper, or any firm white fish i usually use mahi mahi
-8 corn tortillas 
-1/2 head napa cabbage (shredded)
-lime wedges for garnish 
-regular tomato salsa for topping 

pink chili mayo:
-1 1/2 cups mayonnaise 
-1 1/2 cup sour cream 
-2 canned chipotle peppers or adobo sauce i usually use chipotle peppers
-juice 1/2 lime
-kosher salt and freshly ground black pepper for taste

fish taco directions:
first set your pot of peanut oil to 375 degree F. also put 1/3 of oil in the pot. while the oil is heating grab the bread crumbs and place then in a shallow dish. break the eggs into another shallow dish, put flour in a shallow dish aswell. season all with salt pepper , beat the eggs with 2 tbl of water. cut the fish into 1-inch wide strips. dip them into the flour pat it down then into the eggs then to breadcrumbs. set aside to let them set for 10 mins to 13 mins. cook fish a few pieces at a time untile golden brown and cooked through. they take about 3 to 5 mins then drain with a paper towel or a cooling rake if you have one. 

to make the tacos heat the dry cast iron skillet over medium heat warn a corn tortilla in the pan until softens about 25 to 30 sec. place chili mayo on bottum then fish, shredded cabbage and salsa. also if you have celantro thats great with it aswell then at the end squeeze some lime juice and roll and devour!!! BON APPETIT!!!!

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