Fish Tacos

on Sep 13 in Favorites, fish, Main dish by
Fish Tacos

One of my summer loves is fish tacos. With Fall approaching I thought we best have one last hurrah. You can use snapper, tile fish, sea bass, or even SHRIMP. The shrimp is amazing in these tacos. I had halibut on hand so that’s what i used. You can turn down the heat a little in the sauce by just adding one pepper. Buck up and try 2 though. I tell you fellow fish fryers take heed in heating oil on high heat. The first time i ever made this recipe i got the oil too hot and, well, lets just say i had flames touching my hood fan.

Serves 8

Peanut oil
2 cups panko bread crumbs
3 eggs
salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Secret sauce, recipe follows
Lime wedges

Fill a large heavy bottomed pot 1/3 full of peanut oil. Heat to 375 degrees F
While the oil is heating, put the breadcrumbs into a shallow dish
Put eggs in 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 into the egg, then coat well with the breadcrumbs
Set aside and let sit 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

For assembly: Heat a dry skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish on it, top with some of the shredded cabbage, and plenty of secret sauce
And squeeze on some lime juice

Secret Sauce

1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender till it’s pureed. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

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