"The belly rules the mind."--Spanish Proverb

Fish Tacos (Crispy) Recipe

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This recipe for Fish Tacos (Crispy), by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 12, 2008


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

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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