Thread: Asian Crappie Tacos

Who says a 8in Burrito Tortilla can't be used for Tacos? Oh my, I'm stuffed. Yesterday I worked up a new Asian Slaw recipe that is fantastic but I need to make it again to be sure I got the recipe right. When frying Crappie for Tacos a super - extra Crunch is needed in my opinion to offset the other textures unless your using a hard taco shell. I mix 3/4's AP Flour with 1/4 Rice Flour and coat my fillets with it. Afterwards I lay the fillets on parchment paper on the bar to allow the flour to desiccate the fillet wetting out the flour first. After the flour is sticky I coat in buttermilk with 1 egg whisk in before placing the fillet in the Fish Fry. I leave the fillets in the fish fry for 5 minutes or so which gives the fish fry coating time to "set" on the fillet before placing the fillet in the hot oil. When you bite into one of these fillets you hear CRUNCH.



Since the fillets are kept in the warming drawer on the Induction range I place our tortillas on the cooktop so they are close to the Griddle on the Gas Range. I have the griddle heating up. Someday I will make a Backsplash for the wall behind the two Ranges.



The Slaw dressing is a mixture of 4% Seasoned Rice Vinegar, Bon Temp's outstanding Honey, Ponzu sauce, Toasted Sesame oil, fresh grated Ginger, Creamy Peanut Butter, Olive oil, Thai Chili sauce, and minced Garlic. I will make it again to make sure the portions I wrote down are correct before posting here.



Placing everything on the Range so we could first warm the Tortillas to perfection, load up the Tacos, top with homemade Bread & Butter pickles (a perfect addition) and even though I pulled out all the sauces that we might want both of us went with lo sodium Soy Sauce which was the best choice after all.



I smoked these Crappie Tacos like they were little baby Taco Bell soft tacos. I glanced over at my bride and she was holding her own devouring her Tacos. I just don't know sometimes how something so simple can taste so good.

KABOOM bro