Fish Tacos (Crispy) Recipe

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This recipe for Fish Tacos (Crispy) is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Seafood

Ingredients:	Ingredients: Peanut oil for frying 2 c panko bread crumbs 3 eggs Course salt & freshly ground black pepper 2 lb snapper, halibut or other firm white fish 8 soft tortillas 1/2 head crisp lettuce shredded or (napa cabbage) Chili Mayo: 1 1/2 c mayonaise 1 1/2 c sour cream 2 canned chipotle peppers in adobo sauce juice 1/2 lime salt & pepper

Directions:	Directions: Put the breadcrumbs in a challow dish, break the eggs in another dish, season with salt & pepper then beat with a fork with 2 Tbsp water. Cut the fish into 1 inch wide strips. Dip them ino egg then coat them well with panko. Let rest for 10 minutes. Heat oil (appr. 3 inches deep in pan) and cook a few pieces at a time til golden brown and cooked through (appr 3 to 5 mins) Drain on paper towels. Mix Chili Mayo ingredients in a blender. Warm soft tacos in a skillet one at a time, place a fish strip on each one top with shredded cabbage or lettuce and a dollop of the mayo. Roll and serve!

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Fish Tacos (Crispy) Recipe

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Category:

Ingredients:

Ingredients:

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Directions: