Rania’s Recipes: Crispy Fish Tacos
Rania Harris stopped by Pittsburgh Today Live today to show off a great recipe for fish tacos!
Crispy Fish Tacos
Sour Cream Sauce:
- 1 cup sour cream
- ½ cup mayonnaise
- 3 tablespoons finely chopped cilantro
- Zest of 1 lime
- 1 tablespoon fresh lime juice (or more to taste)
- Red hot sauce to taste
- 2 tablespoons milk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 1 pound tilapia fillets, cut into 4-by-1-inch strips
- 2 large eggs, beaten
- 3 cups panko (Japanese bread crumbs)
- 3 cups vegetable oil, for frying
- 12 flour tortillas, warmed
- Pico de Gallo (see recipe below)
- Shredded green cabbage, cilantro, sliced jalapenos and sliced scallions, for serving
- Red hot sauce
To make the sauce: Combine all of the ingredients in a bowl and whisk until smooth. Refrigerate until ready to use.
In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a parchment–lined platter.
In a large, deep skillet, heat the oil to 350 degrees. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the sour cream sauce, Pico de Gallo, cabbage, cilantro, sliced jalapenos and scallions for serving. Put out the red-hot sauce and invite your guests to help themselves ~ I love adding hot sauce to my fish tacos!
Serves: 6 (2 tacos per serving)
Pico de Gallo
Chopped Tomato Salsa
Almost a salad, this colorful, uncooked salsa is often found as a side on almost any Mexican restaurant platter. For that reason, it’s what most people think of when you say “salsa.” It’s fresh, attractive, and worthy of the attention.
- 1 pound ripe tomatoes, seeded and chopped
- ½ Vidalia onion, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (or more to taste)
- 1 garlic clove, minced
- 1 serrano chile, minced (or more to taste)
- Sea salt to taste
Combine all the ingredients in a medium bowl and toss to blend well. Season with salt to taste. Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
Makes about 2 cups