Fish Taco Recipe

 

 Ingredients:

  1. Hybrid/Stripped Bass or White bass fillets work best...in our opinion. You can use what you like best, cut them into strips.
  2. Zatarain's Crispy Southern fish fry, we love this stuff!
  3. Peanut oil or Canola oil(peanut is better). Enough in skillet to be about 1 1/2" to 2" deep in skillet. Or use deep fryer
  4. 7-UP for brine
  5. Corn Tortillas
  6. Dry purple cabbage slaw with shredded carrots
  7. Fresh salsa
  8. Fresh limes or lime juice
  9. Fresh cilantro

Brine:

Put fillets in a bowl and pour in 7-UP making sure the fillets are covered. Top off bowl with ice. Soak fillets for 30 minutes to two hours adding ice when needed. Must be kept cold.              

Prep and cooking directions:

  1. Add oil to skillet or deep fryer and preheat to 350 degrees.
  2. Put corn tortillas in foil and preheat in oven, so they don't fall apart when eating
  3. Pour fish fry in large bowl
  4. When finished brining, remove fillets and let excess 7-UP drip off, add fillet to bowl of fish fry
  5. Coat fillets well with Zatarain's fish fry. Repeat until all fillets are done.
  6. Add fillets to skillet or deep fryer and cook until golden brown on both sides, transfer to paper towel lined plate.
  7. Put fillet on corn tortilla, add slaw, fresh salsa and lime juice. Top off with some cilantro
  8. ENJOY!