Crunchy Fish Tacos
By Kim B.
Ingredients:
4 Tilapia fish fillets
1 cup milk
2 cup crushed corn chips (Julio Brand or seasoned corn chips, optional)
All purpose flour for dredging
Salt, Pepper, and Paprika, or favorite seafood spice
1/2 cup frying oil
Favorite taco toppings!
Rinse and pat dry fish filets. Season fish with salt, pepper and spices. Prepare 3 shallow dishes for breading fish. Flour, milk and chips in that order. In a shallow skillet heat oil over med heat.
Dredge fish in flour and dust off excess. Dip into milk then roll deep into the chips. Press firmly into the chips with the heel of your hand to help coat.
Check that the oil is ready. It should simmer but not smoke. Drop in a few corn chip crumbs that should sizzle on contact, but again not smoke. If smoking occurs and chips burn, reduce heat and wait 2-3 minutes and recheck. If chip do not sizzle increase heat and wait 1-2 minutes and recheck. Once oil is hot carefully add fillets, do not crowd pan.
Fry 3-4 minutes per side. Remove to rack or paper towel to drain.
Prepare corn or flour tortillas by warming in microwave 45-60 seconds on high; cut the fried fish fillets to fit. Dress the taco with your favorite toppings and enjoy!
I used a shredded cabbage mix then added sliced red onion, chopped cilantro and lime juice, and a soon-to-be-posted Creamy Poblano Avocado Sauce for the topping.
