Dick’s Fishy Tacos Recipe
Crispy Flounder nuggets stuffed into soft tortilla with a messy pile of lettuce, tomato, and a drizzle of smoky Chipotle Ranch. Tastes like the ocean had a party and forgot to clean up. Served with Chips ‘n’ Queso.
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Ingredients
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Fish
Taco Assembly
Sides
Method
Fish Preparation
- 1
Prepare the Flounder
Cut the flounder fillets into bite-sized nuggets. Pat dry with paper towels.
- 2
Make the Battering Mixture
In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper.
- 3
Coat the Fish
Dredge each flounder nugget in the batter mixture, then dip into beaten eggs, and finally coat with breadcrumbs.
- 4
Fry the Nuggets
Heat vegetable oil in a large skillet over medium-high heat. Fry the nuggets in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Taco Assembly
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble the Tacos
Place a few flounder nuggets on each tortilla. Top with shredded lettuce, diced tomato, and a drizzle of chipotle ranch dressing.
Sides
- 7
Prepare the Sides
Serve the tortilla chips in a bowl alongside a cup of queso dip.