Fish tacos. I have a weak spot when it comes to fish tacos. They are easy to get here in Southern California, but. Oh but. My family and I are about to complete three adventurous years in Los Angeles and when we write 2012, it won’t be so easy to find a good fish taco in our part of Copenhagen. As in Copenhagen, Denmark. Scandinavia. Northern Europe. Cold right now. But Copenhagen is also a great city, so it’s alright. Except that it’s always so sad to say good bye to good friends and to a city like no other in the world, which now and forever will have a special place in my heart!!!
So, here is a fish taco recipe, that I will be making often in the new year. I only hope I can find chipotle chili in adobo sauce?!
- 1 pound white fish (tilapia, cod, sole or other)
- 1 egg
- 1/2 cup / 120 ml flour
- 1/2 cup / 120 ml panko (bread crumbs)
- Oil for frying
- Wash and dry the fish. Cut into pieces.
- Grab three deep dishes. Put flour and some salt in one, whish the egg in another and add the breadcrumbs to the third dish.
- Take a large skillet and warm the oil.
- Prepare one piece of fish at a time, dip it in the flour first, then the egg and last in the bread crumbs.
- Fry until golden. It’s flaky when done. It will only take a few minutes on each side over medium heat.
- Throw out any leftover flour or bread crumbs!
The chipotle sauce
This is real simple. Make as much as you want. Use 2 parts mayonnaise and 1 part chipotle chili in adobo sauce and blend until smooth or simply chop, then stir. If you like it stronger, then use more chili. Done.
Buy your favorite tortillas -I used Trader Joe’s whole grain flour tortillas with rolled oats and flax seed – I’ll miss those too 🙁
Serve with your favorite fixings like shredded cabbage, bell pebers, tomatoes, avocado, cucumber etc. and don’t forget a good squeeze of lime juice and fresh cilantro.
I served this corn salad with added black beans as a side. Buen provecho!