Crunchy Fish Tacos
By Kim B.
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.
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.