This RezP was made possible by the friendship and generosity of Brother Rhodes!! If'n Scotty had not turned us on to his favorite seafood breader we would not have tried this.
Key ingredients area a really good breader, good fish and peanut oil. If you are going whole hog and going to use Atkinson’s then (at Scotty’s direction and I second it), DO NOT go less then 3 parts Atkinson’s Seafood to 1 part Atkinson’s Cajun Spicy Hot breader. The Cajun breader is really good but has a whacking good yank to it and is most definitely not suited to tender palates.
The breader:
http://atkinsonmilling.com/Seafood_Breaders/The slaw is not standard cole slaw and adds a zap and a crunch that will have you thinking about these once you’ve had them.
To prep the fish, (we have had cod, haddock and halibut) rinse fillets in fresh water, pat dry and slice into reasonably small sized chunks.
Place fish in a container of your choice and cover with buttermilk.
There is a Brother Rhodes secret step here that he can fill in (it is his secret) that will get the fish a 10, it the step is omitted it is still a solid 9.5 at least..
Let soak for as long as you can wait, remove and pat dry.
Start warming up the peanut oil in a high sided skillet..
In a plastic bag you have by now hopefully put the breader mix. Place the fish chunks in the bag a few at a time and shake well to coat.
When the oil is good and hot (it says FISH on my thermometer and it is hotter then 350F) put the fish the oil and cook until done. Depending on the chunk size it could be less then a minute a side, it goes really fast.
Now, as for the rest of the fixins, I have no clue.. Laura does to the rest, she says she follows that recipe for the slaw and when I have the fish done the other parts have magically appeared on the table.
The slaw is best if made early, but tonight it was done about 20 minutes before I started cooking.. We forgot to get the avocado and blew off making salsa.. “neked” tacos were just fine with the sauce and slaw..
For the rest:
SLAW
3 cups Green Cabbage, finely shredded
1/4 cup Carrots, shredded
1/8 cup Fresh Cilantro, chopped
2 Tbsp Lime Juice
2 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
1 clove Garlic, minced
SPICY GREEK YOGURT
(Sour cream works fine too)
1/2 cup Plain Greek Yogurt (nonfat)
Taco Seasoning (create own desired level of heat)
TACO FIXINGS
1/2 Avocado
8 Corn or Flour Tortillas, 6 inch
Salsa
Prepare slaw up to 24 hours ahead. In a medium bowl, whisk together lime juice, olive oil, vinegar, and garlic. Pour cabbage and carrots into bowl and toss until covered with dressing. Cover and place in refrigerator until ready to serve.
Mix together hot sauce and Greek yogurt to desired heat. Slice avocado into 8 slices. Heat tortillas in microwave on damp towel for 10-20 seconds and wrap in foil until time for serving. Assemble tacos by placing 4-5 cubes of fish, 2 tablespoons of slaw, one slice of avocado, 1 tablespoon of Greek yogurt, and salsa as desired, in a tortilla.
Many thanks Scotty for getting us started!!
