Ready in 30 minutes
Serves : 8
By Eric Whitmore
Puree for the Tatar sauce:
1 cup mayonnaise
1 cup tomato; seeded, chopped
2 Tbsp fresh lime juice
1 jalapeño; seeded, diced
2 Tbsp Dijon mustard
1 lb. white fish fillets; (such as cod or tilapia)
2 Eggs; beaten
1/4 cup whole milk
1/4 cup all-purpose flour
2 cups panko bread crumbs
1/2 cup vegetable oil
8 flour tortillas; use cooking spray
Puree the tartar sauce ingredients in a blender or food processor until smooth, chill.
Prepare fish by cutting fillets into 1×3″ strips.
Season with salt and pepper.
Combine eggs and milk in a shallow dish.
Place flour on a plate and panko on another plate.
Dredge each fish strip in flour, tapping off excess.
Dip in egg mixture, letting excess drip back into dish.
Coat with panko, pressing to make crumbs adhere, Heat 1/2 cup oil to 360 degrees in a sauté pan.
Fry half the fish on both sides until golden, turning once, about 6 minutes total.
Transfer to a baking sheet and keep warm in 200 degree oven.
Repeat procedure with remaining fish strips.
Fry each tortilla until slightly crisp, yet still pliable.
Assemble tacos and top with tartar sauce.