| |
People love fish tacos, especially the kids. They’re easy to make, simple to serve and fun to eat. Sunfish, crappies and perch are ideal candidates for this dish, but pike, walleye, trout or catfish will work just as well. Enjoy!
2 pounds of panfish fillets
2 eggs, beaten
1/4 cup oil
1-1/2 packs saltine crackers 40-50 crackers (crushed)
Salt and pepper, seasoning salt to taste
1 package flour tortillas or hard-shell tacos (your choice)
Sauce:
1/2 cup sour cream
1/2 cup mayo
2 tablespoons milk
Mix until smooth.
Dip fillets in eggs. Roll them in cracker crumbs, then put in pan with hot oil, turning fish only once till golden brown. Season to taste with salt, pepper and seasoning salt. Make fish taco’s the same way you would regular taco’s. Add cheese, lettuce and salsa.
|
