Sturgeon Tacos with Spicy Coleslaw.
Fish:
Cut into 1/2 thick slices, 1 to 2 inches long. Soak in milk for a few hours, or overnight.
Fish Shake:
1/2 cup Flour
1/2 cup Cornmeal
1/4 cup Panko
1 tbsp Seasoning Salt
Coleslaw:
1/2 cup Mayo
1/2 cup Vanilla Yogurt
1 tbsp Milk
1 tbsp Apple Cider Vinegar
1 tbsp Chili Powder
1 tsp Cayenne Powder
Salt/Pepper to taste.
1/2 head Shredded Cabbage
2 tbsp Diced Red Onion
Mix Coleslaw ingredients well and set aside.
Drain milk from fish, and place fish inside a gallon sized Ziploc bag with the shake mix. Shake well to coat evenly.
Heat frying pan and canola oil over med to med high heat. Add fish and cook a few minutes on each side.
Warm up your favorite tortillas (I prefer the 6" white corn), lay on some fish and some 'slaw, and enjoy.
As it turned out, the kids didn't even bother with the tortillas or coleslaw, they just loved the fish bites plain =).
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