Fish Tacos Recipe
Not your everyday taco.
My sister Patty came to town from the Land of Liquid Sunshine, Oregon. She brought along a fresh catch of perch fillets. It was my job to come up with a few ways to prepare 'em.
I made some yummy fish sandwiches, an Asian Perch Salad, and a batch of these excellent Fish Tacos.
Don't know where to find perch for this recipe? Well, you can use cod or any firm, white fish.
Here I am finishing off a batch of Fish Tacos.
What You'll Need :
- 8 oz of small perch fillets
- 1 tablespoon peanut oil
- 1 clove garlic crushed
- 4 dried red chiles
- 1/4 cup flour
- 1/2 cup beer
- 5 dashes cayenne
- salt and pepper
- 4 oz cabbage shredded
- 2 oz sour cream
- dash paprika
- 4 small flour tortilla
- 1 medium tomato diced small
- 3 green onions diced small
What To Do
- Shred the cabbage then add to it the sour cream and paprika. Set aside.
- Combine flour with cayenne, salt and pepper. Put this mixture on a small plate - this will serve as the breading.
- Pour beer into small bowl.
- Heat the peanut oil in a nonstick skillet over high heat.
- Add oil, garlic, peppers.
- Dunk your perch into the beer then coat with flour mixture and place in skillet.
- Repeat until your pan is full. Turn after about 1 min. (depending on size of fish pieces) Cook for another minute, remove, and remove drain oil. Assemble tacos with tortilla, slaw, fish, tomatoes, and onions.