Crispy Black Drum Tacos

Crispy Black Drum Tacos

  • Fish Fry ( I used Zatarains) or 2 cups all-purpose flour
  • Louisiana Fresh Black Drum (cut into strips)
  • 1/4 cup Pecans toasted and finely chopped
  • Canola Oil
  • Corn tortillas
  • Red Cabbage
  • Iceberg lettuce
  • 1/4 cup Mayo
  • 2 Tablespoons White wine vinegar
  • Salt & pepper
  • 1 Garlic clove finely chopped or 1 teaspoon
  • garlic powder
  • Limes

Method –

Cabbage Slaw:

Thinly slice red cabbage and iceberg lettuce and place in a bowl.  Add mayo, vinegar, garlic and salt and pepper to taste. Combine and let sit while you cook the fish.

For the fish:

Combine fish fry, chopped pecans and seasoning to taste.  Coat all sides of the fish with the breading mixture and pan fry or deep fry at 350 degrees till fish is golden brown (usually about 2-3 minutes).

Take 4-5 tortillas and steam them in the microwave wrapped in damp paper towels for 1 minute 15 seconds.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/LaSeafood/recipes/crispy-black-drum-tacos

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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