Recipe by: Lisa Prince
Fish Tacos
I enjoyed these in a restaurant recently and decided to make my own version. I’m hooked on this delicious and flavorful way to eat fish. Invite your friends or family over for this fun recipe and everyone can build their own fish taco.
Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Flounder, Eggs, Cabbage
Ingredients
Fish Tacos:
Optional: Sour Cream Sauce
Directions
Fish Tacos:
Cut filets into ½ inch strips.
Heat about 2 inches of peanut oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Or use a deep fryer and use according to instructions.
Meanwhile, whisk the eggs in a shallow bowl.
Whisk the flour, cornstarch, 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the flounder in the flour mixture, shaking off any excess, and dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
Fry the flounder in the hot oil until lightly golden, 1-2 minutes. Transfer to a paper-towel lined plate with a slotted spoon.
Warm tortillas in the microwave on a plate covered with plastic wrap for 45 seconds or serve room temperature.
Fill with flounder and top with cabbage, salsa, avocado, sour cream sauce and/or fresh lime juice.
Optional: Sour Cream Sauce
Combine all ingredients.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.