Thursday, May 20, 2010

Day 153, Walleye Tacos

Canadian caught walleye was on sale this week so I picked up a few packages. I used soft corn tortilla shells, but you could use hard ones if you prefer them.

1/2 cup sour cream
1/2 cup mayonnaise
1 fresh lime, juiced
1 jalapeno pepper, minced and seeded
1 tsp capers, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp cayenne

1 pound Walleye fillets, cut into 1 inch pieces
1 cup fish batter (Shore Lunch or equivalent)
1 egg, beaten
1 cup vegetable oil

1 (12 oz) package corn tortillas
1/2 medium head cabbage, finely shredded
1/2 cup Mexican cheese blend, shredded

Prepare sauce 2 hours or more ahead of time. In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until mixture is slightly runny or as desired. Mix in jalapeno, capers, oregano, cumin and cayenne pepper. If desired, add additional lime juice or caper juice to thin out the sauce more. The longer the sauce sets, the stronger the flavors.
Heat oil in a large frying pan. Dip fish pieces into beaten egg; coat with fish batter. Fry over medium heat until crisp and golden brown, about 1-2 minutes per side. Drain on paper towels.
Heat the corn tortillas as directed on packaging. Top with fish, shredded cabbage, cheese and sauce.

Serves 8

I found the sauce to be a bit too spicy and would make it with 1/2 tsp cayenne pepper next time. When frying the fish, do not overcrowd, cook in batches if needed. It doesn't take much time to cook fish, only a couple of minutes from raw to crisp, keep an eye on them. The cabbage was pleasant on top of these tacos. It made them taste a little different than a beef taco, but remember these are fish tacos. I used a soft corn tortilla instead of the hard ones that are found everywhere. I found the soft ones in the Mexican food isle.

Flavor Rating: Great, a little spicy, but overall a pleasant flavor.

Ease of Preparation: Easy, just remember to make the sauce ahead of time, as early as the night before, if desired.

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