Recipe tags: fish base, advanced difficulty, lunch, seafood, deepfry
|3 tsp||lime juice|
|2 tsp||sambal oelek (ground chili paste)|
|1 tsp||crushed red pepper|
|1 tsp||lime zest|
|1 tsp||Better Than Bouillon® Fish Base|
|½ tsp||granulated sugar|
|1 cup||shredded Napa cabbage|
|1 cup||shredded purple cabbage|
|4 cups||vegetable oil|
|2||large eggs, beaten|
|1 cup||Shore Lunch® Original Recipe Breading Mix for Fish|
|1 tsp||cayenne pepper|
|1½ lbs||white fish fillets, cut into 2” cubes|
|8||corn tortillas, warmed|
Combine the mayonnaise, lime juice, chili paste, red pepper, lime zest, 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 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 ¼ cup of the coleslaw. Repeat with the remaining fish. Serve immediately.