1 hr 5 mins
Anna #3's Note:
This recipe is from Cuisine at Home. I made a few changes to suit our taste, but by far my families favorite. Prepare the tartar sauce and relish early. Prepare batter for dipping fish just before use.
My Private Note
Units: US | Metric
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon capers (drained)
- 1 1/2 tablespoons lemon juice
- 2 teaspoons horseradish
- 1 lemon, zest of
- 1 lb white fish fillet
Coating for fish
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup club soda
- 1 tablespoon Tabasco sauce
- 1 1/2 cups panko breadcrumbs
- 2 1/2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 cup green cabbage (sliced thinly)
- 1/4 cup carrot (julienne)
- 1/4 cup red onion (sliced thinly)
- 1/4 cup granny smith apple (julienne)
- 1 jalapeno, seeded, sliced thinly
- 4 corn tortillas (6-inch)
- 1/2 inch vegetable oil
- 1Tartar Sauce:.
- 2Mix all ingredients in a small bowl, cover with plastic wrap, refrigerate until time to serve.
- 4Mix the lemon juice, olive oil and sugar in a large bowl. Place the rest of the ingredients and toss. Cover with plastic wrap place in refrigerator until ready to serve.
- 6prepare fish by cutting into 1x3" strips. If using frozen fish (I use cod from Trader Joes) after thawing place fish strips on a clean dish towel and gently squeeze any extra water out.
- 8In a large bowl, mix the flour, salt and baking powder together. Add the club soda and Tabasco sauce. This will be a thick batter.
- 9In another bowl place the panko bread crumbs.
- 10Heat vegetable oil to 375 degree (I use a thermometer).
- 11Dredge the fish in the wet batter then place in Panko bread crumbs gently pressing to make sure the crumbs adhere. Gently place the fish strips into the 375 degree oil. Fry half the fish on both sides until golden, turning once, about 5-6 minutes total. Transfer to a baking sheet and keep warm in 200 degree oven.
- 12Fry each tortilla by heating a sauté pan and spraying each side of the tortilla with vegetable oil spray.
- 13Assemble tacos with slaw, fish and top with tartar sauce.
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Nutritional Facts for Fish Tacos
Serving Size: 1 (332 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 522.3
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 2.3 g
- Cholesterol 83.8 mg
- Sodium 1104.7 mg
- Total Carbohydrate 68.1 g
- Dietary Fiber 5.1 g
- Sugars 10.7 g
- Protein 30.1 g
The following items or measurements are not included:
lemons, zest of