Friday, August 26, 2011
Fabulous FIsh Taco's
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
2 mangoes, peeled and diced.
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).