Enrique went fishing this past weekend, and he brought home a variety of fresh rock fish, including his first Lingcod. He was so happy!
And I was happy because it meant fish tacos, my favorite! I love these tacos because the cabbage adds a perfect crunch, the pico de gallo adds great flavor, and the lime adds just the right amount of zest.
- 1 lb fresh fish
- 1 cup shredded cabbage
- 3 tbs cilantro
- 1/2 small onion
- 2 tomatoes
- 1 lime
- 1/2 cup flour
- 1 egg
- 3/4 cup panko bread crumbs
- Greek yogurt
- 1 clove garlic
- Garlic salt
- Serrano pepper (optional)
Start with the pico de gallo. Chop up a handful of fresh cilantro. Dice 1/2 of a small white onion. Dice 2 tomatoes. Mix everything in a small bowl. Add half the juice of a lime. Add garlic salt and pepper to taste.
Next, mince a clove of garlic.
In a separate bowl, measure out 1/2 cup of Greek yogurt. Mix fresh garlic into yogurt and add the other half of the lime juice. Add garlic salt and pepper to taste.
Put aside a cup of shredded cabbage.
Clean and de-bone your filets.
Set up your work station.
Line baking sheet with paper towels. Put cooling rack on top. This will drain excess oils and keep the fish nice and crispy.
In one plate, add 1/2 cup of flour and season with salt and pepper. In next plate, whisk one egg and add 1 tbs of water. In another plate, add 3/4 cup of panko bread crumbs and season with salt and pepper.
Dredge a filet in flour and shake off excess. Next, dip it in the egg wash and shake off excess. Lastly, dip it in the bread crumbs and shake off excess. Set aside. Continue to do this with all your filets.
Pour enough canola oil to cover the bottom of a frying pan set to medium-low heat. Add your prepared filets in batches.
Cook until golden brown, about 2-3 minutes each side.
Place on the cooling rack to remove excess oil while you finish cooking the rest of the batches.
Warm up tortillas. Assemble tacos and enjoy!