(courtesy of UNH Cooperative Extension Sustainable Seafood Program)
You don’t have to deep fry the fish. Instead you can season the redfish with salt and pepper and bake it for ~8-10 minutes at 425 degrees, then squeeze on some lime or lemon juice before adding to tacos. I think I’d prefer it that way (gluten-free & not deep fried, that is).
Ingredients for the fish:
- 8 oz redfish
- 8 oz buttermilk, divided
- 1 egg, beaten
- 4 oz milk
- 2 cups flour, seasoned with salt, pepper, cumin, & chili powder
- canola oil, as needed (I’d use olive oil instead)
Ingredients for the Cabbage Slaw:
- 2 oz red cabbage, shredded
- 2 oz green cabbage, shredded
- 1/4 cup fresh chopped cilantro
- 2 scallions, chopped
- 1 plum tomato, seeded & chopped
- 1 oz red onion, chopped
- 1 jalapeno pepper, seeded & chopped
- salt, pepper, & lime juice, to taste
- 8 taco shells, warmed
- 1 cup mayonnaise (for the chili-lime aioli)
- 1 TBSP chili powder (for the chili-lime aioli)
- salt, pepper, & lime juice to taste (for the chili-lime aioli)
Making your fish tacos:
- Prepare the cabbage slaw by mixing together all the cabbage-slaw ingredients, seasoning with salt, pepper, and lime juice. set aside.
- Prepare the chili-lime aioli by combining the 3 aioli ingredients. refrigerate. You can make the aioli up to 2 days in advance.
- If you’re going to deep fry the fish, then prepare a breading station of: (a) 4 oz buttermilk; (b) seasoned flour; (c) 4 oz buttermilk combined with egg and milk.
- Soak diced fish into buttermilk briefly; strain and bread fish in seasoned flour; and shake off excess.
- Dip fish into milk and egg mixture; roll in seasoned flour mixture and deep fry fish in oil until done.
- Place diced fish into warmed taco shells; top with aioli and cabbage slaw to serve.