We really like fish tacos and up until today, I’ve always resorted to frozen fish tenders. (One step up from fish sticks.) This week I found tilapia on sale at the grocery, this blog is giving me a lot of cooking bravery, so I thought, why not?! Guess what? I did it! I cooked yummy fish from a package of actual fish–not the pre-breaded, frozen kind! Yay me! It was easy and certainly more cost-efficient. Plus, I knew exactly what was in the breading–I can spell and pronounce every ingredient!
So raid the fridge and the pantry for:
- 3 TBSP olive oil
- 3 TBSP butter
- 1/2 cup corn meal
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 1 pound fish filet (I used tilapia, but any fish would be yummy)
- lettuce, torn into small pieces (Or use shredded cabbage if you prefer.)
- cilantro, rough chopped
- scallions, chopped
- avocado, sliced
- soft corn tortillas (Or if you prefer, hard shells.)
- grated cheese
- green tomatillo salsa
Place your largest fry pan over medium-high heat and add butter and oil. (The combo of oil and butter allows you to have that nice buttery flavor without the butter burning.)
Set up a dredging station of low, wide bowls next to your stove and the pan. Place milk in one, corn meal, salt, pepper, and cayenne in the other. Use a fork to combine the corn meal and spices.
Dip the fish in the milk, then corn meal mixture, shake off excess corn meal, then place in the pan. Work in batches if necessary. (If you crowd the fish it will steam and get soggy rather than crunchy.)
Cook fish 5 minutes for every 1/2 inch of thickness, turning halfway through cooking time. Fish is fragile and difficult to turn–use two spatulas, one in each hand to turn without tearing the fish or its coating, and to avoid splattering. Drain on paper towels.
Wow–look at that pretty golden, crispy coating! Mmmmmm. Cut fish into strips. Heat your tortillas and chop/tear/slice scallions, cilantro, lettuce, and avocado. Layer tortilla-cheese-fish-tomatillo salsa-veggies. Enjoy!
OMGosh these were yummy! The fish had a nice, light crunch and a mild spiciness. If you prefer more spice, up the amount of cayenne. 1 pound of fish was enough for at least 8 tacos. I like to have fish tacos all green and white, so I use a green salsa and white cheese and don’t put tomatoes on them. Of course, make them how you and your family will like them. They are light and healthy and best of all, yummy!