Ingredients
Scale
Chipotle Mayo
- 3/4 cup mayonnaise
- 1 1/2 tsp sauce from a can of adobo peppers OR 1 1/2 teaspoons of Chipotle Tabasco
- 1 tsp fresh lime juice
- Combined and refrigerate
Tangy Slaw
- 1 cup Chinese cabbage ( or cabbage of choice) shredded
- 1 apple cut in matchsticks
- 1 carrot shredded
- 3 sprigs cilantro chopped
- Juice if 1 lime
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1/4 tsp celery seeds
- Salt and pepper to taste
- Combine and refrigerate
Fish
- 3 fillets of whitefish cut into 2 oz pieces and dried
- Breading Station
Bowl #1
- One cup of flour seasoned with salt and pepper
Bowl#2
- Two eggs whisked with a quarter cup of water mixed in
Bowl #3
- One cup of breadcrumbs
- Dip the pieces one one at a time into the flower, followed by the egg wash, followed by the breadcrumbs. Set aside
- Heat canola oil in a heavy bottom pan to a temperature of 360°
- Grasp the breaded fillet by the tip slowly submerge in the oil swirling the fish before letting go. Fry until golden brown, set aside on a paper towel lined plate until needed
- To assemble spread the Chipotle mayo onto a tortilla shell, topped by two pieces of the fish, and the slaw, follow with a squeeze of fresh lime juice.