Crispy fish tacos are super easy and super delish. Grab whatever fish is on sale and set sail for a light, satisfying meal. I don’t have a recipe, but here’s the steps.
First, pat your fish dry, I used flounder. Then make a breading station but omit the flour and use an egg/milk mix and Panko bread crumbs. Season everything (fish, eggs, Panko) with your favorite spice mixture. I used smoked paprika, granulated garlic, cumin and salt. Bread the fish by dipping it into a beaten egg/milk mixture and then Panko bread crumbs.
Add about 1/8″ inch of oil to a cast iron skillet and once hot, gently nestle in for breaded fish. Cook for about 3 minutes a side, adjust this based on the thickness of your fish. The breading should be golden brown and the fish should flake apart.
Tuck the fish in a warmed corn tortilla with your favorite pico de gallo or salsa, shredded greens and creamy sauce. Here, I used homemade pico (finely diced roma tomatoes, red onions, jalapenos, cilantro and lime juice), torn spinach and tangy ranch. Photo: Becca Henry
I knew I would have left over polenta so I purchased some shrimp. And, I am really glad I did. I marinated the shrimp in Frank’s RedHot for 15 minutes, then a quick saute in a cast iron skillet and lastly nestled them in a pond of herb cheese polenta (I used thyme and asiago). Delightful. Photo: Becca Henry
I can’t get enough capers right now. I’ve made this amazing butter and used it on tilapia, potatoes and cauliflower. The rich butter, briny capers and onion-y chives make simple cauliflower an entree. Here, I pan-fried two tilapia filets in clarified butter and then top with the caper butter….that’s right lots of but-tahrrrrrr. I can’t wait to try it on a baguette, fried eggs and mussels. Photo: Becca Henry.