Monday, February 11, 2013
Crispy Fish Tacos with a Cool Dill Tartar Sauce
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/3 cup dill pickle relish
2 Tbs. chopped dried or fresh dill
2 Tbs. fresh lemon juice, more to taste
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 tsp paprika
1 teaspoon freshly ground white pepper
1 pound tilapia or swai fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
2 cups lettuce, finely sliced
1/4 cup scallions, finely sliced
1/4 cup Roma tomatoes, finely chopped
Finely slice lettuce and scallions.
Next, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. Place in refrigerator.
Finally, in a large resealable plastic bag, combine the flour, garlic powder, onion powder, paprika, salt and white pepper. Seal and shake to mix well. Place one to two pieces of fish at a time in bag, seal and shake until coated.
Whisk eggs and put into a shallow bowl . Dip the fish in the egg and allow excess to drip off. Place one to two pieces of fish at a time in resealable panko bag. Gentle press the panko into the fish. Transfer the breaded fish to a wax paper–lined platter.
In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish with the warmed tortillas, dill tartar sauce, Roma tomatoes, lettuce and scallions for serving.