- TORONTO, ON (M5H2M3)
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Ingredients
| oil, for frying | |
| 2 cups | breadcrumbs |
| 3 | eggs |
| salt, pepper | |
| 2 lb | white fish (halibut, snapper) |
| 8 | tortillas |
| red cabbage, shredded | |
| lime wedges | |
| Sauce | |
| 1/4 cup | green onions, thinly sliced |
| 1/4 cup | cilantro, chopped |
| 3 tbsp | mayonnaise |
| 3 tbsp | sour cream |
| 1 tsp | grated lime |
| 1 1/2 tsp | fresh lime juice |
| 1 tsp | salt |
| 1 clove | garlic, minced |
Preparation
- Break eggs into shallow dish and season with salt and pepper, beat in 2 tbsp water. Place breadcrumbs in another shallow dish.
- Cut the fish in 1" strips, dip in egg mixture and coat with breadcrumbs. Set aside for 10 minutes.
- Fill a deep pot 1/3 with oil. Heat to 375F.
- Cook the fish, a few pieces at a time, until golden brown and cooked through.
- Heat up the tortillas, place fish on each tortilla, squeeze lime juice, topped with sauce and cabbage.
Sauce
- Combine all ingredients in a small bowl, mix well.
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