Crispy Fish Tacos

Recipe by spatchcock
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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 Chili Mayo.
  • Squeeze on some lime juice, roll up, and eat!
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