Today I embarked on learning how to bread fish… and make fish tacos! I usually make pretty simple tacos with veggie meat that is pre-seasoned, but today I thought I would try something new. I found the process far easier than expected, and they ended up tasting amazing. My partner walked me through the steps of breading fish and taught me how to fry it as well.
Below is the recipe that she taught me, with some tips and tricks on the side.
I found that I liked writing out the steps in point form because I know it will help me in the future when trying to recreate this recipe. I also don’t have any pictures of the tacos because the ones that I took are quite awful. That is another thing I am hoping to add to my repertoire, how to take some more appetizing pictures of my creations.
BREADING THE FISH
- Start out with getting the pan nice and hot
- Set at medium so that it cooks all the way through, and not just the outside
- What happens when its too hot
- Set oven to 170 in order to keep fish warm while getting everything else ready
- Set at medium so that it cooks all the way through, and not just the outside
- Set up station of eggs –> flour —> panko
- As soon as the fish is breaded you want it going into the pan so that the breading doesn’t get soggy from the eggs
- Two eggs
- Wisk eggs together in order to mix the whites and yolks together
- Add spices to the flour (sticks best to the fish)
- Garlic powder, pepper, salt, paprika
- Wisk them together
- Right before breading, you want to heat the oil in the pan
- And you know the pan is hot enough for oil if you put a tiny bit of water in your hands and flick it in the pan and it sizzles
- Dip the fish into the egg, and then the flour
- Make sure the flour is covering completely
- Then back into the egg and then into the panko
- And then into the pan
- Fish is ready to flip when it is golden brown around the edges
- Fish will feel a lot more firm and then you know that it is completely ready
- You don’t want to overcrowd the pan because it gets too steamy and it makes the breading on the outside soggy instead of crispy
SAUCE
- Juice two limes
- Sprinkle of garlic powder
- 1/3 cup dollops of sour cream
- 4 tbl spoons decent squirt of mayo
- A tsp of siracha
- Wisk together
RANDOM OTHER ASPECTS
- Red peppers
- Avocado
- Lettuce/coleslaw depending on your preference
- A little bit of fetta