When we were remodeling Ebbtide a few years ago, our painter, Roz, came down from Atlanta to stay with us while she painted the kitchen cabinets, since they were being built on-site. As part of her pay, every day we would bring her fish tacos from a different restaurant on Tybee. Eventually, Tom came up with a recipe using his own fresh-caught flounder, which she declared easily equal to even the best takeout.
2 ½ to 3 lb. firm white fish fillets (such as flounder, redfish, trout, or mahi-mahi)
1 large avocado, halved, pitted, and peeled
Juice of 2 limes
2 cups panko bread crumbs
2 Tbsp. chopped fresh cilantro
2 Tbsp. Cajun seasoning
Canola oil for frying
2 large eggs, lightly beaten
8 flour tortillas
1 cup half-and-half
1 recipe Vinegar Slaw for serving
Hot sauce, divided
¾ cup plain Greek yogurt
- Rinse the fish fillets, pat dry, and cut into thin strips. Combine the panko and Cajun seasoning in a shallow dish. Combine the eggs, half-and-half, and a dash of the hot sauce in a separate dish. Dredge the fish strips in the egg mixture and then in the panko mixture, pressing well to adhere. Place the coated fish on a plate and let stand for 5 to 10 minutes to dry.
- Place the yogurt, avocado, lime juice, cilantro, and a dash of the hot sauce in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Set the sauce aside.
- Pour the oil to a depth of 1 inch in a large, deep skillet and heat to 350°F. Fry the fish, in batches, for 1 to 2 minutes on each side, or until the fish flakes and is golden brown. Drain on paper towels.
- Divide the fish between the tortillas and top with the slaw and avocado cream sauce. Serve.
From The Beach House Cookbook by Mary Kay Andrews. Copyright © 2017 by the author and reprinted by permission of St. Martin’s Publishing Group.