CRISPY FISH TACOS
Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).
Provided by spatchcock
Categories Halibut
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
- While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water.
- Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
- Set aside and let them rest for 10 minutes.
- Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
- Drain on paper towels.
- To make the tacos: Heat a dry cast iron skillet over medium heat.
- Warm a corn tortilla in the pan until it softens, about 30 seconds.
- Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
- Squeeze on some lime juice, roll up, and eat!
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