Crispy Fish Tacos


I made these last night, so good! I never ate fish tacos until a few years ago and now I try them when I see them on the menu. A guy I went to high school with is a chef and told me to use buttermilk-had to add a little white vinegar to regular milk to make my own. I got fish with batter like you get on sweet and sour shrimp/chicken-nice and light. The first few batches were a little light in color-should have let the Canola get a little hotter. The ‘sauce’ was good-mayo, sour cream, hot sauce, garlic and Cilantro. I used talapia, but you can use any white fish. Someone said halibut was good. Sean liked the crispy shell, but Brian and I liked the soft. Try it, you’ll like it! (I don’t serve food that is fried too often, so this was a treat).

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