FISH TACOS

Fish Tacos image

Provided by Anna 3

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 22

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1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon capers (drained)
1 1/2 tablespoons lemon juice
2 teaspoons horseradish
1 lemon, zest of
1 lb white fish fillet
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup club soda
1 tablespoon Tabasco sauce
1 1/2 cups panko breadcrumbs
2 1/2 tablespoons lemon juice
1 teaspoon sugar
1 cup green cabbage (sliced thinly)
1/4 cup carrot (julienne)
1/4 cup red onion (sliced thinly)
1/4 cup granny smith apple (julienne)
1 jalapeno, seeded, sliced thinly
4 corn tortillas (6-inch)
1/2 inch vegetable oil

Steps:

Tartar Sauce:.
Mix all ingredients in a small bowl, cover with plastic wrap, refrigerate until time to serve.
Slaw:.
Mix the lemon juice, olive oil and sugar in a large bowl. Place the rest of the ingredients and toss. Cover with plastic wrap place in refrigerator until ready to serve.
Fish:.
prepare fish by cutting into 1x3" strips. If using frozen fish (I use cod from Trader Joes) after thawing place fish strips on a clean dish towel and gently squeeze any extra water out.
Coating:.
In a large bowl, mix the flour, salt and baking powder together. Add the club soda and Tabasco sauce. This will be a thick batter.
In another bowl place the panko bread crumbs.
Heat vegetable oil to 375 degree (I use a thermometer).
Dredge the fish in the wet batter then place in Panko bread crumbs gently pressing to make sure the crumbs adhere. Gently place the fish strips into the 375 degree oil. Fry half the fish on both sides until golden, turning once, about 5-6 minutes total. Transfer to a baking sheet and keep warm in 200 degree oven.
Fry each tortilla by heating a sauté pan and spraying each side of the tortilla with vegetable oil spray.
Assemble tacos with slaw, fish and top with tartar sauce.