Crispy Fish Tacos with Apple Slaw and Lemony Tartar Sauce

By ames107

Serve with Coconut Mango Rice.

Ingredients

• For the slaw:
• 2 tbsp fresh lemon juice
• 1 tsp olive oil
• 1/2 cup green cabbage, shredded
• 1/4 cup carrot, shredded
• 1/4 cup red onion, sliced
• 1/4 cup Granny Smith apple, cut into matchsticks
• 1/2 jalepeno pepper, seeded and thinly sliced
• salt to taste
• For the tartar sauce:
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp capers
• 1 tbsp fresh lemon juice
• 2 tsp prepared horseradish
• 1 tsp lemon zest, minced
• For the fish:
• 6 oz cod, or other firm white fish, cut into 8 pieces.
• 1/2 cup AP flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 cup club soda
• 1 tablespoon hot sauce
• 1 cup panko crumbs
• 4 corn tortillas
• Veg oil for frying

Preparation

Step 1

Slaw:
Whisk the first three ingredients together in a dish. Drizzle the dressing over the remaining slaw ingredients, cover and chill.

Tartar Sauce:
Combine all ingredients in a bowl, cover and chill.

Tortillas:
Coat both sides of the tortillas with cooking spray. Heat a large skillet over medium heat. Cook tortillas 1-2 min per side, until lightly browned. Drape over a foil-wrapped rolling pin or soda cans to curl into taco shape.

Fish:
Whisk the flour, salt, and baking powder together. Add the club soda and the hot sauce and whisk until combined. (it will be a little lumpy)
Spread panko in a shallow dish.
Heat 1/2 inch of oil in the skillet used for the tortillas to 375 degrees.
Dip the fish pieces into the batter, the dredge in panko, shaking off the excess.
Fry the fish on batches until browned. 1-2 min per side. Drain on a paper towel lined plate.
To assemble tacos, place slaw in a tortilla, then top with fish and tartar sauce.