Fish Tacos!
We started making these after our trip to Alaska when we brought bake 100 lbs of halibut. Since I can't usually gut the price of halibut, now I make them with tilapia. I usually have a bag of frozen tilapia filets in the freezer so I can make these on a whim.
My batter is done by eye, but goes something like this:
2 parts bread crumbs
1 part corn meal
1 part flour
1 tsp paprika
then season salt, salt, and pepper to taste.
I pan fry them in butter. About 1-2 Tbsp of butter per filet (depending on size).
I like them with napa cabbage, avocado and either fresh salsa or Cafe Rio dressing.
Everyone gobbles them up.
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