1 pound wild Alaskan cod, cut into 8-4 inch long strips
3/4 cup all-purpose flour
½ teaspoon garlic salt
1 ½ cups panko bread crumbs
1 bottle E&V Mango Tequila Jalapeño Grilling & Dipping Sauce
1 cup vegetable oil for frying
10 ounces shredded cabbage, or 4 full cups
¼ cup mayonnaise
1 lime, zest and juice
2 tablespoons cilantro, chopped
8 corn tortillas
Preparation & Cooking Instructions:
In a shallow bowl place, flour with garlic salt and pepper. In another shallow bowl, whip eggs with 4 tablespoons E&V Mango Tequila Jalapeño Griiling & Dipping Sauce. And in another shallow bowl add panko bread crumbs. Working in batches, coat fish pieces in flour, dredge in egg mixture and coat in panko bread crumbs. Repeat process until done. Heat oil in a large skillet over medium high heat and cook in 2 batches until done. Cook fish about 1 minute per side, adjusting heat as necessary to not burn fish.
Cabbage Slaw. Mix cabbage with mayonnaise, ¼ cup E&V Mango Tequila Jalapeño Grilling & Dipping Sauce, cilantro, Lime zest and juice and a pinch of salt.
Warm corn tortillas over burner and fill with cabbage mixture, top with fish and serve. Serves 4