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Crispy
Panko Walleye
Fish Tacos |
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http://toriavey.com/toris-kitchen/2012/07/crispy-panko-fish-tacos/ |
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Taco
Ingredients |
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1 1/2 pounds
boneless walleye
fillets |
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15 corn
tortillas for
serving. |
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Grapeseed oil or
oil with a high
smoke point for
frying |
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Crispy Panko
Coating
Ingredients |
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1 1/2 cups beer
(or seltzer
water) |
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1 cup flour |
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1 T cornstarch |
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1 t salt |
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1/4 t cayenne
pepper |
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1 1/4 cups panko
breadcrumbs |
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Taco
Toppings |
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2 1/2 cups
shredded cabbage |
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2 ripe avocados,
thinly sliced |
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2 tomatoes,
seeded and diced |
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Fresh lime
wedges for
garnish |
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Fresh Pico
Gallo, optional |
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Chopped
cilantro,
optional |
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Hot sauce,
optional |
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Sauce
Ingredients |
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1/2 cup sour
cream |
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1/2 cup real
mayo |
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1 1/2 T chopped
cilantro |
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1 t lime zest |
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Salt to taste |
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Directions |
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1. |
Cut fish fillets
into chunks that
are roughly 2
inches long and
1 inch wide. Set
aside. |
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2. |
In a medium
mixing bowl,
whisk together
beer, flour,
cornstarch,
salt, garlic
powder, and
cayenne pepper.
Pour beer slowly
when you measure
to reduce foam.
You will need at
least 1 1/2 cups
of beer. The
batter should be
thick like
pancake batter.
If is appears
overly thick,
add more beer
until mixture is
thin enough for
dipping. |
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3. |
Place panko
bread crumbs
into a separate
bow. |
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4. |
Dip each walleye
fillet into the
batter.
Let excess
batter run back
into the bowl. |
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5. |
Gently roll each
walleye piece
into panko
crumbs to coat. Use one hand for
wet dipping, and
the other for
dry. Place
breaded fish
onto a plate or
board. |
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6. |
Heat 1/2 inch of
cooking oil in
skillet over
medium high
heat. Fry
breaded walleye
pieces in
batches of 6. |
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7. |
Fry for 2-3
minutes per
side. Flip when
fish is golden
brown and crisp.
Place fried fish
on a wire rack
to drain. |
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8. |
While fish
fries, whisk
together the
sauce
ingredients. Set
aside. |
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9. |
Heat corn
tortillas in a
skillet or
microwave until
warm and
flexible. |
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10. |
Assemble tacos
using taco
toppings listed
above. |
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11. |
Top with
prepared sauce. |
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12. |
Serve warm with
fresh lime
wedges. |
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