I LOVE the taste of tropical food, especially when the weather begins to warm up. Pairing fish with the all-beloved taco is one of my favorite go to’s. Before trying this recipe, I had never had sea bass before. My partner and I both agreed that sea bass has a very mild taste, which is why it probably worked so well in the taco format. It stayed firm and didn’t flake too much while frying, and the fishy essence didn’t overpower the other ingredients. I topped these tacos off with a homemade Mango Habanero Salsa which really brought them to life and paired it with a light saffron rice side.
Yield: 2-3 people
Time: 30 minutes prep time, est 30 minute cook time
Ingredients:
For the Fish Tacos:
2-3 Sea Bass fish fillets
1 Package gluten free corn tortillas, or you can make your own
1 cup gluten free Panko (I use this one)
1/2 cup Potato Starch
1 egg
1 tbsp Garlic Powder
1/2 tsp Salt
1 tsp black pepper
2 cups oil for frying
Optional Garnishes:
Lettuce
Cabbage, finely chopped
Hot Sauce
For the Salsa:
1 large yellow mango
1 habanero pepper
1/4 cup cilantro chopped
1/2 red onion (can use yellow or white but red is sweeter to me)
1/2 cup cherry tomatoes
1 lime
1 tsp salt
1 tsp pepper
Instructions:
Prepare the salsa by peeling the mango and onion. Carefully dice the mango, onion, habanero, cherry tomatoes, and cilantro.
In a bowl mix all the chopped produce together and add in your salt and pepper. Juice the lime and add the entire contents to the bowl. Mix together.
Prepare your fish fillets by cutting them down to a taco-able size. I cut mine in half. Then, take a paper towel and pat them dry.
Use a good pan for frying and put over medium heat. Add 2 cups of oil to the pan. Let pan preheat while you bread your fish pieces.
In a bowl, break your egg and beat until scrambled.
In another bowl, mix your panko, potato starch, garlic powder, salt, and pepper.
Dip your fish pieces into the egg, then into the panko mixture. Make sure to coat evenly on all sides. I like to double batter my fish fillets, so I then dipped it back into the egg and back into the panko mixture.
Carefully set your fish pieces into the pan and fry for 2-3 minutes on both sides for a total of 5-6 minutes frying. Remove from oil and place on paper towel or frying screen.
Heat up your tortillas in a pan or on stove-top until warm and lightly golden brown.
Add the fish to the tortilla and top with salsa, garnishes, and hot sauce if desired. I always use a taco holder because they help keep the ingredients together.
