Happy Cinco De Mayo, everyone! This year it is an extra special one, because it happens to fall on taco tuesday. So, grab some tequila, go catch a fish (not necessarily in that order), and celebrate correctly with a big plate of fried fish tacos.
Crispy Fried Fish Tacos
1 pound catch of the day
3/4 cup panko breadcrumbs
3/4 cup regular breadcrumbs
1 cup flour
1 1-ounce packet taco seasoning mix
Salt and pepper
For the Fixins:
• Black bean salad: canned black beans, corn, diced red pepper, diced red onion
• Pickled red onions: thinly sliced red onion, 1/2 cup red wine vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
• Shredded cabbage and carrots
• Old El Paso taco sauce
• Sour cream
• Fresh cilantro, chopped
• Mexican cotija cheese
• 12 corn (or flour) tortillas, warmed
• Lime wedges
1. Cut the fillets into 12 taco-sized strips about 5 inches long by 1 inch wide. Sprinkle them with salt and pepper. Put the flour on a plate and blend in the taco seasoning with a fork. Beat the eggs in a shallow bowl. Mix the breadcrumbs and panko on another plate.
2. Dip the fish first into the flour, then coat with egg, and then press into the breadcrumbs until well coated. Put the breaded fish on a platter and refrigerate for a half hour (this helps the breading adhere to the fish).
3. Pour ¼ inch of oil into a skillet or electric frying pan and heat to 350 degrees. Fry the fish for about 2 minutes per side and then remove to a metal drying rack.
4. Meanwhile, wrap the tortillas in damp paper towels and heat them up in the microwave on high for 50 seconds or until warm throughout.
5. Now it’s time for assembly. Spread a bit of sour cream on the tortilla, pile on the remaining fixins, and give your taco a squirt of lime juice. So good!