How often do you cook fish at home? I feel like buying fish is one of those things that's out of my comfort zone - watching Top Chef tells me I'm supposed to smell the fish before I purchase it to determine freshness, but I feel a bit odd asking the man behind the fish counter if I can do that. Does anyone who is not a professional chef actually smell seafood before purchasing? To be honest, I'm not sure if I'd be able to tell anything from the scent anyway. Instead, I just make a special trip to our local fish market and hope for the best. Since I'm timid about purchasing it, I don't have much practice in the actual cooking of fish - but after each time I do bake/fry/sauté it, I always, always think damn that was easy (and fast), followed by, why the heck do I not cook fish more often? So, in the spirit of an easy and quick fish dish comes this Taco Tuesday's meal: Crispy Fish Tacos with Lemon Dill Sauce.
Crispy Fish Tacos
1 cup panko (Japanese-style bread crumbs, usually found with other bread crumbs)
3/4 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
2 egg whites, lightly beaten
salt and pepper
1 lb. cod
For serving: Flour tortillas and lemon dill sauce
Preheat broiler to high and coat a (vented) broiler pan with cooking spray. Mix panko, paprika, onion and garlic powder in a shallow dish. Place egg whites in another shallow dish. Cut cod into equal sized filets and salt and pepper to taste. Dip each piece of fish into egg mixture, then dredge in panko mixture and place on broiler pan. Broil four minutes on both sides. While fish is baking, whip up lemon dill sauce and heat flour tortillas. Assemble and have a happy Taco Tuesday!
Lemon Dill Sauce
1/4 cup mayonnaise
2 tablespoons finely chopped dill pickle
2 teaspoons chopped dill
1 teaspoon lemon juice
Mix mayonaise, dill pickle, dill and lemon juice in a small bowl.