Friday, August 22, 2014

Food Friday - Fish Tacos

Fish Tacos
adapted from . .. .several recipes to create my own! (that doesn't happen often)
As you may or may not know, we love tacos in this house.  Yes, we love the good "old-fashioned" version but I've been venturing out and trying some different versions.  One of the best things about this meal is we ALL love them - Nate likes his with just cheese, ketchup and broken chips but at least we are all eating our own version of Tacos!  Several times when we've gone out to dinner I've gotten fish tacos and have loved them so I decided to try my own recipe.  I searched and searched and finally came up with a version I thought we would like and made it!  The meat guy at the grocery store helped me pick out the best fish for my tacos and even helped me get the right amount so I wouldn't have much - if any- left over.  

Ingredients/Directions for Fish
1 cup all purpose flour
2 tablespoons cornstartch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup chicken stock (or milk)
1 pound cod filets, cut into 2-3 ounce portions
oil for frying

To make the batter:  In a large bowl, combine flour, cornstarch, baking powder and salt.  Blend egg and chicken stock, then quickly stir into the flour mixture (don't worry about a few lumps.)

Heat oil in deep-fryer or deep frying pan to 375 degrees.  Dust fish pieces lightly with flour.  Dip into the batter and fry until crisp and golden brown.  Drain on paper towels

Ingredients/Directions for Topping
1/2 head of cabbage, sliced thin (I just bought a bag of cole slow mix)
1/2 cup Milk
1/2 cup Mayonnaise
1 teaspoon White vinegar
1 tablespoon sugar
1/4 teaspoons salt
1/4 teaspoons pepper

Taco Shells
Pico De Gallo
Lime Wedges

Mix the milk, mayo, white vinegar, sugar, salt and pepper together and pour over the cabbage.  Mix well - it should be wetter than normal "cole slaw".

To make tacos - lay a couple of pieces of fish on the taco shell, top with the Cole Slaw mix, a little Pico De Gallo and squeeze some lime juice on top.


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