Ingredients
-FISH-
Your favorite white fish
Whole wheat flour (quantity depends on how much fish you have)
1/4 teaspoon grated lemon peel
2 eggs (more or less depending on how much fish you have)
Sea salt & pepper
2 Tablespoons olive oil
-LIME TARTER SAUCE SLAW-
1 cup mayonnaise
1/4 cup chopped sweet onion
3 Tablespoons chopped parsley
2 Tablespoons rinsed capers
Juice from one lime
1 Tablespoon apple cider vinegar
1/4 sea salt
1/4 pepper
Pinch of cayenne pepper
Shredded cabbage (be the judge of how much you want)
-OTHER-
Corn tortillas
Salsa
Fresh avocado
Slice lime for squeezin'
Method
-LIME TARTER SAUCE SLAW-
Make this first so the fish won't get cold.
Put everything (EXCEPT THE CABBAGE) into food processor or blender. Blend ingredients until it's a smooth sauce. Add small amounts of sauce to cabbage and mix until pieces are coated well. You may have left over sauce, which will keep fine by itself but not so well on cabbage. Place in 'fridge and start fish.
-FISH-
Cut fish into "two-bite" size pieces. Lightly beat eggs in bowl. Mix flour, salt, pepper, and lemon peel on plate. Dip fish into eggs, then flip it around in the flour until coated. Heat oil in pan. Place breaded fish in pan and cook until golden. Break a piece open to make sure it's cooked enough, but not too much!
Warm tortillas in oven or fry them up with a little olive oil, place fish on tortillas, squeeze some fresh lime, apply a heaping portion of the tartar sauce slaw, adorn with salsa and avocado, and ENJOY. This dish is so stinkin' good. Do it.
