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Fish Tacos Recipe

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This recipe for Fish Tacos is from The Carroll Family Cookbook, 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:
Ingredients:  
Ingredients:  
Fresh fish fillets (See notes)
Yellow Mustard

Season salt (Lowry's, Don Sazon, Chef Merito, etc)
Flour
Garlic powder
Onion powder
Pepper

Oil
Corn tortillas
Cabbage (shredded)
Ranch dressing
Lime edges
Avocado (optional)
Directions:
Directions:
In a zip lock bag, combine fish fillets and enough yellow mustard to coat completely. Refrigerate for approximately an hour. Longer is better.

Prepare spice mix to tastes. I start with about one T. flour and seasoning, and one t. of garlic and onion power, and 1/4 t. pepper. Mix well and put in a bag large enough to shake the fish in.

Add oil to a pot/pan large enough to fry your fish in. I use a wok. It's deep enough, yet doesn't use that much oil. Place over high heat and get it hot enough to fry fish (about 350º).

Remove fish from bag, wipe as much mustard off as you can using your fingers. You want the fish to be lightly coated with the mustard. Drop in bag and shake with seasoning mixture until completely coated. Working in batches, drop fish into hot oil being careful not to over crowd the fish and cool the oil too much. You want the fish to sizzle and get a crunchy exterior.

Remove the fish to plate and let oil drain. Once fish is done, fry tortillas until they just start to get some brown to them. Drain on a paper towel.

Assemble taco's and enjoy.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Fish choices in this order:
1. Ling Cod.
2. Halibut.
3. Rock cod.
4. Any firm white fish.

I cook these outside in my wok. There is quite a bit of oil splatter not to mention lingering fish odor from frying.

 

 

 

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