Friedfishtacos Recipes

Steps:

• Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F.
• Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water.
• Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set.
• Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels.
• To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds.
• Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish.
• *Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate.*.

Steps:

• To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
• To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
• Yield: 8 servings

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Steps:

• Pat the tofu with a fiew pieces of kitchen roll to remove excess moisture. Use a knife to break the tofu into rough 1-inch chunks - I like them to be imperfect, not cubes, so they look nicer!
• Place the breadcrumbs into one wide shallow bowl.
• Place the flour, salt, smoked paprika, cayenne and cumin into another wide shallow bowl and stir together.
• Place the milk into a third wide shallow bowl.
• Take the chunks of tofu and gently coat them in the flour then the milk then the breadcrumbs and onto a baking sheet.
• Fill a deep frying pan with 1/2 -inch depth of vegetable oil. Place over a medium heat and let the oil get hot - sprinkle a breadcrumb in and if it start to bubble and brown, the oil is hot enough. Add chunks of breaded tofu to the oil and fry until golden underneath then flip and cook so it's golden all over. Remove to a baking sheet lined with kitchen roll to drain. Repeat with the remaining tofu.
• For the pickled onion:.
• Heat the apple cide vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink.
• Serve the hot fried tofu in warmed tortillas (I warm them over the lit gas ring of my stove), pickled onion, a smear of vegan mayo, some avocado and shredded cabbage.

Steps:

• Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish., Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray.
• Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
• Place on prepared baking sheet.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
• Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.