Fish Tacos

Micheal's sister make a very good fish taco but i think these come very close.


Fish Taco

Ingredients

4 fillets of white fish, i use cat fish
1 cup panko breadcrumbs
1/2 cup flour
1/2 teaspoon cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground mustard
salt and pepper to taste
2 limes, zest and juiced
3 table spoons olive oil mayo
2 cup shredded red cabbage
1 cup shredded jack cheese
corn tortillas
Salsa - see recipes posted earlier
Safflower oil

Directions

Warm oven, cover a baking sheet with a wire rack.
Cut fish in one inch wide strips and salt and pepper to taste.
in a shallow dish mix together the panko, flour, dried spices and lime zest.
In another shallow dish whisk together the mayo and lime juice.
Soak each side of fish in the mayo mixture; next dreg fish in the breading mixture so that fish in completely coated. Let fish rest a few minutes prior to frying.
Place a large skillet over high heat. Fill the skillet with about 1/8 inch of oil. Once oil is nice and hot place a few pieces of fish in at a time. Fry for about a minute or two on each side. Transfer to the wire rack and place in the oven to keep warm while you fry the rest of the fish. Also place the tortillas in a damp towel in the warm oven at the start of the cooking process. I place about six tortillas per towel.
Once all cooked, place on a serving platter. Place the cabbage, cheese and salsa in serving bowls, do not forget the warm tortillas; this way each person can make their own tacos. Or you can make the up and place in a Taco serving rack on the table.

I also make a quick mayo to also serve with the tacos, you need;

4 table spoons of mayo
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1 jalapeno minced
2 table spoons of minced red onion
2 table spoon lime zest

Whisked together all ingredients and chill for about an hour before serving with the Fish Tacos.