Crispy Fish Tacos Recipe

Inspired by Ocean Prime

Time30m

Serves4

Arugula, Pickled Onions, Red Chili Vinaigrette

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Ingredients

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Crispy Fish Tacos Ingredients

1 pound White fish fillets (e.g., cod or tilapia)

8 pieces Corn tortillas

1 cup 00 bread flour

1 cup Cornmeal

1 large Egg

1 cup Milk

2 cups Arugula

1 cup Pickled onions

1 tsp Red chili flakes

1 cup olive oil

2 tbs ReaLime juice

to taste Celtic sea salt

to taste black pepper

Method

Directions for Crispy Fish Tacos

Prepare the Fish

Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Set Up Breading Station

In one bowl, place the flour. In a second bowl, whisk together the egg and milk. In a third bowl, combine the cornmeal and red chili flakes.

Bread the Fish

Dredge each fish fillet in the flour, then dip into the egg mixture, and finally coat with the cornmeal mixture. Repeat for all fillets.

Fry the Fish

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded fish fillets and fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Prepare Tacos

Warm the corn tortillas in a dry skillet or microwave. Place a few pieces of crispy fish on each tortilla, followed by a handful of arugula and a generous serving of pickled onions.

Make Red Chili Vinaigrette

In a small bowl, whisk together lime juice, a pinch of salt, and a drizzle of olive oil. Adjust seasoning with red chili flakes if desired.

Serve

Drizzle the red chili vinaigrette over the assembled tacos and serve immediately.