Fish Tacos

-Take a medium size non-stick skillet, throw in enough olive oil to cover the bottom. Heat to a medium high temperature. You want your oil hot, but not burning, so I usually heat mine at 6 or 7 for a few minutes.
-When the oil is nice and hot, throw the fish into the egg, roll it around and then toss it in the Panko crumbs and add it to the oil.
-Add in as many pieces of battered fish as you can without over crowding. I usually cook mine for 3 min on each side covered. You want them golden brown – be sure to monitor – every stove is different.

When the first batch is ready put them in a Pyrex casserole dish in your oven at 200 degrees, you want them to stay warm. Cook as much as you need.

One of the reasons these are delicious is because they require a collection of fresh fixings. I’ll be honest, the actual cooking of the fish is the easy part. It’s the accompaniments that are labor intensive. Typically, I provide all the following as sides to my fish tacos (and now you will understand why everyone enjoys them)! I make these from scratch.