|Catherine kisses the bass goodbye....|
One good thing about this dish is that adults will enjoy it with the simple addition of spicy salsa and other accoutrements, and if kids are reluctant to try the taco arrangement, they can try the stripped down version.
The plain fried fish pieces bear a striking resemblance to fish sticks and chicken fingers, which are, for many youngsters, safer culinary terrain.
1/2 head of cabbage, thinly sliced
1/4 cup chopped red onion
4 tilapia fillets, or other firm white fish
1 cup bread crumbs
1/4 tsp. chili powder, or to taste
2 large eggs, beaten
Canola oil for frying
1 package small flour or blue corn tortillas
Salsa (see recipe) - I just use diced tomatoes but don't skip the taco sauce!! It's good!
Fish Taco Sauce (see recipe)
Combine cabbage and onion; set aside.
Cut fish into 1 inch strips, 4 to 5 inches long. Mix bread crumbs and chili powder in a shallow dish. Place beaten egg in a separate dish. Dip fish strips in egg, then dredge in bread crumbs. Heat canola oil in a large skillet. Fry fish in hot oil for 3 minutes on each side until crispy brown; drain.
Warm tortillas in damp paper towel in a microwave for 1 minute. To assemble, place fish on a tortilla. Top with cabbage mixture and sauce and salsa. Serves 4
1 cup seeded and chopped tomato
1/4 tsp. hot pepper sauce, or to taste
1/4 cup chopped fresh cilantro
Combine and serve.
Fish Taco Sauce
1/4 cup sour cream
1/4 cup mayonnaise
juice of 1/2 lime
Combine all ingredients. Serve fish taco sauce at room temp.
Now on a scale of 1 to 10 -- how easy was that? If you're feeling more creative, then why not try out shrimp or crab tacos, some pan-fried skate wing or perhaps even some blowfish kebobs? The world's your oyster....especially at Reading Terminal Market.
|Just a small sample of the seafood selection the Market has to offer.|