Makes 10 tacos
For fish:
1 ¼ to 1 ½ lbs white fish (cod, tilapia, etc.)
1 cup drakes crispy deep fry mix (or other mix)
1/3 cup flour
¼ tsp cayenne pepper
½ tsp chili powder
Salt and pepper to taste
1 cup oil for frying
½ to ¾ cup water
12 flour tortillas
For pico de gallo:
Chopped tomato
Onions
Cilantro
Lime juice
Bit of olive oil and vinegar
Salt and pepper and a pinch of sugar
For serving:
2 cups finely shredded cabbage
4 green onions
1 avocado
To make pico sauce: in a small bowl, combine all the ingredients.
For fish: rinse off fish, pat dry. Cut filets into pieces and set aside. Make fry mix with ½ to ¾ cup water. Batter should be very thin, like pancake batter. On a shallow dish, mix flour, cayenne, chili powder and salt and pepper.
Preheat oven to 300.
When ready to fry, in large non-stick skillet, heat oil over medium-high heat. Oil should come up to at least ¼ inch in skillet.
Working in batches, dredge several pieces of fish in flour mix and then dip in batter to allow excess batter to drip off. Place in the oil and fry on all sides until browned. Transfer to a baking sheet and place in oven to keep fish hot.
To assemble, place some cabbage on each tortilla. Top with fish and dollop of sauce. Garnish with green onions and diced avocado.