Willie Rae’s fish tacos

22 Feb

My favorite item on the menu at Willie Rae’s!

Oil for frying
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 egg
1 cup water
1 pound fresh tilapia (or other white fish), cut into 8 strips
8 (6-inch) flour tortillas
1/6 head green cabbage, shaved or very finely sliced
1 chopped tomato
Lime wedges
Chopped fresh cilantro
Cilantro jalapeño tartar sauce

Pour 1/2 inch oil in a fryer or pan and heat to 350°F. In a medium bowl, combine cornmeal, flour, salt, paprika and cayenne. In a separate bowl, beat together the egg and water. Dip the tilapia pieces in the egg wash, and then roll in the cornmeal. Fry about three minutes per side, until lightly browned and cooked through, and then drain on paper towels.

To assemble the tacos, warm the tortillas in a dry pan or directly over the flame of a gas stove; do not let burn. In the center of each tortilla, place a dollop of the tartar sauce (about 2 teaspoons) and about 1/4 cup shaved cabbage. Top with two pieces of fried fish. Garnish with a spoonful of tomatoes, a squirt of lime juice and a sprinkling of fresh cilantro.

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One Response to “Willie Rae’s fish tacos”

Trackbacks/Pingbacks

  1. New Year’s Resolutions! | Dakar Eats - December 31, 2012

    […] lotte brochettes are a favorite at our house. I also use the fillets in fish tacos with cilantro tartar sauce (yum!), fish with tomato, olive and Tuscan lemon sauce over pasta and baked cornmeal-crusted […]

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