Fish Tacos

Fish tacos can be made with almost any white fish. The seafood can either be baked, grilled, or fried. For this example, I used catfish but I often use tilapia or cod fish. I tend to buy whatever is on sale. Fish tacos are very easy to make. They are perfect for a light dinner and they digest very well. We tend to make these more over the hot summers. I also like to add a spicy sauce typically called bang bang to top it off. It is a spicy sauce with mayonnaise and cajun seasonings. I buy the pre-made ones though.

The toppings for fish tacos can be different than regular tacos. So top them with different types of lettuce, cilantro, limes, aioli, white cheeses, chives, etc. Try them with different things.

I made these fish tacos a little spicy and fried them and all the textures mixed together perfectly.

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Ingredients

1 1/2-2 pounds of catfish, cod fish or other firm white fish
2 cups of buttermilk or make your own by adding 2 Tablespoons of white vinegar and 1 teaspoon of lemon juice to 2 cups of regular milk. Then let it sit for 5 minutes before using.
2 Tablespoons of hot sauce (optional)
2 large eggs
3 cups of All Purpose Flour or Whole White Wheat Flour
Seasonings:
- Spanish Styke paprika
- Garlic powder
- Parsley flakes
- Garlic salt
- Tony Chachere’s Creole seasoning
Cooking oil for frying – this can be vegetable, canola or oil that does not brown food too fast – like Olive Oil
Corn or butter flour tortillas
Coleslaw mix or crisp lettuce mix
Feta cheese or Monterey Jack shredded cheese
Fresh cilantro
Favorite sauce (optional) – my favorite is Wow Wee sauce
Cooking spray

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Supplies

Baking sheet
Large skillet
Large bowls
Small bowl
Flat skillet
Slotted spoon or tongs

Directions For Fish Tacos

Start by washing of the fish in cold water and then sit in a large bowl. Then cut up the dish into 2 inch pieces. Next, season with olive oil and mix with hands. Then gently shake on the seasonings: Spanish Style paprika, garlic powder, garlic salt, parsley flakes, and Tony Chachere’s Creole Seasoning, hot sauce and mix with hands.

Mix 2 eggs in a small bowl with a fork.
Now, add the buttermilk and egg to the seasoned fish. Then mix well with your hands. Next, cover a marinate for 2 hours.

In another large bowl, add the 3 cups of flour. If you have more fish or the flour becomes low, just add more flour as needed.

Add oil to a large frying pan that is about 1/2 inch in the pan and heat to medium high. So the oil does not need to cover the fish. To check to see if the oil is hot enough, sprinkle a little flour into the hot oil. So if it starts to sizzle and fry, then it is ready. Then, cook the fish for about 4-5 minutes on each side. The fish should be a light crispy golden brown.