Thursday, February 28, 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.
Meanwhile, 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.
In a large resealable plastic bag, combine the flour, garlic powder, onion powder, paprika, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the 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.