Delicious Southern Style Fish Taco filled with crispy fried fish, topped with colorful Hawaiian slaw, and garnished with fresh vegetables, presented on a decorative plate.
Delicious southern style fish tacos are absolutely fabulous with homemade Hawaiian slaw. Whiting fillets with a buttermilk batter on flour tortilla are simple to make.
*Tip: Buttermilk powder is a great pantry item to keep on hand. (terrific to have for pancakes and baking too)
(We love the pure honey from the family owned Vermont Champlain Valley Apiaries.)
*I use fine grain Himalayan pink salt
For the fish: In a fish fryer, heat oil to 177°C (350*F). While the oil is heating, beat egg into buttermilk with salt and pepper to taste and a scant amount of seafood seasoning, if using.
Place fillets in a large resealable bag or shallow dish and pour buttermilk mixture over top. Refrigerate the fillets for 15 minutes or up to 30 minutes.
When oil is ready, remove fillets one at a time from marinade and allow to drain for several
seconds before lightly dredging in seasoned flour. Remove promptly, shaking off excess and
carefully place in oil. Fry until golden and floating, about 3-4 minutes, and place on paper towels.
To assemble tacos, place a hot fillet on a flour tortilla, top with slaw, and serve.
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