Friday, August 26, 2011

Fabulous FIsh Taco's

Who here likes fish? Not me, well not always and now only in certain ways. One of those ways is in a taco and particularly what's called Baja style, Aka Fried and served with cabbage, sour cream based sauce and a lime. This particular recipe ended my long search for a great home made fish taco, thanks to my good friend Oksana For sharing. I have tried several recipes from many different sources and though they we're good they we're nothing compared to this. This was definitely the Ultimate Fish Taco, as it was appropriately named by food networks Tyler Florence. I'm telling you, if you like fish, even  the tiniest bit, these are a must try! 

The Ultimate Fish Taco's
Adapted from Tyler Florence on Food Network

2 Lbs Halibut, washed and cut into 1oz chunks
11/2 C. All-purpose Flour
3 Lightly beaten Eggs
4 Tbs Water
2 C. Panko Bread Crumbs
Salt and Pepper
Vegetable or Canola oil for frying
1/2 Head of Savoy Cabbage, finely shredded
1 bunch of cilantro, leaves picked.
1 bunch of chives chopped (i omitted because i didn't have any)
3 Limes cut into wedges

Pink Chile Mayonnaise:
1/2 C. Sour Cream
1/2 C. Mayonnaise
1 Chipotle in Adobo sauce, chopped. (scrape seeds out as you chop)
1 Tsp Adobo sauce
1/4 Lemon, Juiced
Salt and pepper

Mango-Radish Salsa:
2 mangoes, peeled and diced.
2 Limes 
4-5 Radishes, finely diced.

1 Red Onion, diced.
1 Tsp Chili Powder
1/2 Bunch fresh Cilantro, Chopped.
1/4 C. Olive Oil
Salt and Pepper

Prepare mango-radish Salsa and pink chile mayonnaise in two separate bowls, refrigerate until ready to serve. Chop/shred cabbage, the cilantro and cut limes. Prep fish by washing, drying and cutting into 1oz chunks. Set up bowls with dredging ingredients, 1 with flour 1 with eggs and water, and 1 with the seasonings and panko bread crumbs. Dredge fish, coating in flour then dip in eggs and finally in the bread crumbs until coated. Fry in small batches (about 8-10) in 325 degrees Fahrenheit oil (i used canola) until golden brown. set in preheated 200 degree oven on a plate lined with paper towels and covered with foil to keep warm.Warm tortillas while fish is frying.
Assemble taco's. i put fish, a dollop of mayonnaise, about a tablespoon of salsa, cabbage and cilantro, but you may assemble however you like. serve with a few lime wedges and Enjoy!!

Makes about  8 to 10 servings or two meals worth (14 taco's). 

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