You may also like
Categories:
mayonnaise lime juice chili paste sambal red pepper lime zest bouillon Better sugar cabbage purple cabbage vegetable oil eggs breading Shore Lunch cayenne pepper white fish corn tortillas
Viewed: 42 - Published at: 5 years agoIngredients
- 1/4 cup mayonnaise
- 3 teaspoons lime juice
- 2 teaspoons chili paste Sambal Olek, ground
- 1 teaspoon crushed red pepper
- 1 teaspoon lime zest
- 1 teaspoon bouillon Better Than, (R) Fish Base
- 1/2 teaspoon granulated sugar
- 1 cup napa cabbage shredded
- 1 cup purple cabbage shredded
- 4 cups vegetable oil
- 2 large eggs beaten
- 1 cup breading Shore Lunch(R) Original Recipe, Mix for Fish
- 1 teaspoon cayenne pepper
- 1 1/2 pounds white fish fillets cut into 2" cubes
- 8 corn tortillas warmed
Method
- Combine the mayonnaise, lime juice, chili paste, red pepper, lime zest, Better Than Bouillon(R) Fish base, and sugar in a large bowl. Add the Napa cabbage and the purple cabbage and toss to coat.
- Place the coleslaw in the refrigerator until ready to use.
- Add the oil to a large stockpot and heat to 375 °F.
- Combine the Lunch Shore(R) Original Recipe Breading Mix for Fish and the cayenne pepper in a large shallow dish.
- Pour the eggs into a shallow dish.
- Dip the cut fish into the eggs and then dredge in the breading mix.
- Carefully add the breaded fish to the fryer, in batches, and fry for 2-3 minutes or until golden brown.
- Using a slotted spoon remove the fish from the oil and place onto a plate lined with paper towels.
- To assemble the tacos place 2-3 pieces of fried fish onto a warm corn tortilla and top with 1/4 cup of the coleslaw. Repeat with the remaining fish. Serve immediately.
