- 1/2 cup flour
- 1 cup panko bread crumbs
- 1/2 pound Rockfish fillets
- 1 teaspoon salt
- 1/2 cup grapeseed (or other neutral-flavored) oil
- 6-8 corn tortillas
- 1 head of lettuce
- 1 lime quartered
- Optional: red onion & additional cilantro, finely chopped
PREP THE BREADING STATION: Crack the eggs into a small bowl and beat them together. Spread the flour and the panko onto two plates (or two sides of one large plate).
BREAD THE FISH: Cut the fish fillets into ½ - ¾ inch strips. Sprinkle the salt over the tops. Dredge each piece in flour, dip in the egg to coat, letting the excess drip off, and then coat in panko. Set aside.
FRY THE FISH: Line a plate with a paper towel. Heat about ½ cup neutral flavored oil in a high-sided skillet. Once the oil is hot, add the fish one piece at a time. Fry until the breading is golden and the fish is cooked through, 30-60 seconds on each side. Remove the fish as they finish cooking and place on the lined plate.
ASSEMBLE THE TACOS: Warm the tortillas on your stove or over a campfire. To build the tacos, lay down a bed of greens from the salad kit, add a piece or two of fried fish, and top with some of the included tomatillo dressing, onions, additional cilantro, and a squeeze of lime.
SERVE & ENJOY!