Ingredients
Fish Fry ( I used Zatarains) or 2 cups all-purpose flour
Louisiana Fresh Black Drum (cut into strips)
¼ Cup toasted and finely chopped Pecans
Canola Oil
Corn tortillas
Red Cabbage
Iceberg lettuce
¼ Cup Mayo
2 Tablespoons White wine vinegar
Salt & pepper
1 Garlic clove finely chopped or 1 teaspoon garlic powder
Limes
Preparation
Cabbage Slaw:
Thinly slice red cabbage and iceberg lettuce and place in a bowl. Add mayo, vinegar, garlic and salt and pepper to taste. Combine and let sit while you cook the fish.
For the fish:
Combine fish fry, chopped pecans and seasoning to taste. Coat all sides of the fish with the breading mixture and pan fry or deep fry at 350 degrees till fish is golden brown (usually about 2-3 minutes).
Take 4-5 tortillas and steam them in the microwave wrapped in damp paper towels for 1 minute 15 seconds.
Assembly:
Place 2-3 pieces of fish in the middle of each tortilla, top with slaw and a squeeze of lime.
Recipe created by Michael O’Boyle of ChickenFriedGourmet.com
