With Cinco de Mayo fresh on our minds, maybe you’re still in the mood for Mexican food, or have leftover taco ingredients you’re looking to use. Here is a delicious spin on a fish taco. the saltiness and crunch of the potato chips adds interest to the simple white fish used in this recipe. Top the tacos with my fresh and tangy coleslaw and you have a delicious entree!
Fish Tacos – Serves 4, Cook Time – 30 minutes
3 fillets of white fish (I used Swai), sliced into strips
1/2 a bag of potato chips crushed
1 egg, whisked
1/2 cup flour
Flour or Corn Tortillas
To bread the fish, get out three large plates. In the first put the flour, in the second the egg, and the last plate the chips. Toss some black pepper and chili powder into the chips to taste.
Pat the fish with a paper towel dredge the fish in the flour. Shake off any excess flour and dip into the egg mixture. Next, put the fish into the crushed chips. I like to cover the top of the fish with the chips and then press down to get the chips to stick better. Then I flip the fish over and do the same until it is thoroughly covered. Continue this three step process for the remainder of the fish. Tip: Use one hand for the wet mixture and the other hand for the dry mixtures. This helps to keep your hands from getting breaded with the fish!
Pour oil into a medium skillet until it covers the bottom of the pan. Heat oil over medium high heat. When the pan is hot, carefully place the fish in the pan. Cook on each side for about four minutes or until the chips are golden brown. Remove from the pan and put on paper towel. Continue with the rest of your fish.
If you have a gas stove, I like to warm the tortillas over a medium heat. I put them directly on the burner for a few seconds and flip to heat the other side.