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  • Writer's pictureAlcoeur Gardens

Alcoeur's Apron

Fish Stick Tacos by JUDY KIM APR 15, 2016 Transform Taco Tuesday with crispy cod and crunchy slaw. YIELDS:4 PREP TIME:0 HOURS 25 MINS TOTAL TIME:0 HOURS 25 MINS INGREDIENTS 1 c. panko bread crumbs 1 egg, beaten with 1 tablespoon water 1 c. all-purpose flour 1 1/2 lb. cod, cut into 1/2" strips kosher salt Freshly ground black pepper Vegetable oil, for frying 8 corn tortillas 2 c. shredded red cabbage 1/2 c. tartar sauce 1/2 c. chopped pickled jalapeños 1/2 c. Chopped cilantro 1 lime, cut into wedges This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS Powered by Chicory DIRECTIONS

  1. Prepare station to coat the fish using 3 medium bowls: 1 bowl with bread crumbs, another with egg, and the last with flour. Season fish with salt and pepper. Coat each piece in flour and shake off excess, then dip into egg and lastly in bread crumbs.

  2. In a large skillet over medium-high heat, add 1" oil. Fry fish in batches, 1 to 2 minutes total, turning to evenly brown all sides. Transfer to a paper towel-lined plate and season with salt.

  3. Warm tortillas in a dry skillet.

  4. Assemble tacos: In each tortilla, layer shredded cabbage, fish sticks, tartar sauce, jalapeños, cilantro, and a squeeze of lime.

JUDY KIMJudy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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