Bama Slamma Fish Tacos

Posted by francis keyser Monday, August 30, 2010
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1

Zo, my father and I all love fish tacos! We are constantly on the look out for great ones. I decided it was about time that I give them a go and went with a Southern style take on them. I though our Wasabi Tartar sauce would have been tasty but did not feel it was Southern at all. So I came up with a new Tartar sauce just for these fish tacos! I think my best idea on these tacos was the shredded cabbage over the top. At first I was going to make a cole slaw to go over them but I liked the idea of the cabbage being like shredded lettuce. These were pretty darn tasty and if you love fish tacos I think you will enjoy these!

Ingredients:
Snapper
2 red snapper fillets (1/2 lb, make sure to de-bone)
2 Garlic cloves (minced)
2 tsp lemon juice (alternately you can use some malt vinegar)
1/2-2/3 cup extra virgin olive oil
1/2 tsp lemon zest

Coating
1/3 cup Italian bread crumbs
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp fresh crack pepper

Egg Wash
1 egg (beaten)
1/2 tsp Louisiana hot sauce

Tartar Sauce
1/2 tsp fresh dill
1/2 tsp essence
1/2 tsp cream of tartar (optional)
1/3 cup lemon mayo
1 tbsp kapers
1 tbsp pickle relish
1/2 tsp horseradish
1/2 tsp chives
1 1/2 tsp Dijon
1/2 tsp fresh parsley

Misc
1/3 cup Cole slaw Cabbage mix (shredded)
1/4-1/3 cup pepper jack cheese (shredded)
1/4 cup salsa (your favorite)
2 8 inch flour tortillas (heated)
2 tsp fresh lemon juice (malt vinegar can be substituted)

Sauce
Mix all ingredients together in a small bowl and chill until ready to use.

Egg Wash
Beat egg with hot sauce until even.

Coating
Whisk together all ingredients in a shallow bowl.

Snapper
Heat oil in small 10-12 inch skillet over medium high heat.

De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.

Squeeze about a 1 tsp per fillet of fresh lemon juice over fish. Spread a little tartar sauce down the middle of both tortillas. Now slice the fish into large chunks and lay into tortillas. Drizzle a little salsa over the fish, sprinkle with shredded cabbage and then cheese and serve!

(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)

1 Responses to Bama Slamma Fish Tacos

  1. biz319 Says:
  2. Those look delicious! I am not usually a fish fan, but when breaded and the seasonings you used - I think I would like these!

    And I love the addition of horseradish too!

    Found you through the FoodBuzz Project Food Blog - I am finding so many new to me food blogs - love it! :D

     

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