Black Skillet Cajun Fish Tacos
Posted on: January 23, 2018

Black Skillet Cajun Fish Tacos
- Created by Lucas Spaete

1 c Goose Antler Lodge Black Skillet Cajun fish batter
2/3 c light beer
2 tsp hot sauce (optional)
4 tbl minced cilantro
1 egg
1 lb fish cut wide filets in half (perch or walleye…YUM)
Enough cooking oil to fry fish (Can use deep fryer or pan fry)
Taco extras:
12 Corn Tortillas (wrapped in foil and warmed in a 200-degree oven)
1/2 c shredded carrot
1/2 c shredded red cabbage
1/2 c shredded green cabbage
1/2 c mayonnaise
1 minced chipotle chile in adobe sauce
1 tbsp adobe sauce
1 lemon wedged
1 tomato diced


1. Preheat oven to 200-degrees and wrap corn tortillas in foil and place in oven
2. Mix mayonnaise, minced chipotle and adobe sauce in bowl.
3. Mix cabbages and carrot in bowl and add mayonnaise mixture, cover and put in refrigerator
1. Heat oil to 375-degrees
2. Mix fish batter with light beer and hot sauce and set aside
3. Beat egg in bowl and set aside
4. Place minced cilantro on plate
5. Use paper towel dry fish fillets
6. Lightly dip fish fillet in egg and press firmly into cilantro (both sides).
7. Repeat for all fillets
8. When oil is ready roll fish fillets in batter until coated (do not dip, you
will lose cilantro but that is OK)
9. Fry until fish is golden brown and flakes easily
Remove corn tortillas from oven, add appropriate amount of fish, top with
chipotle mayonnaise cabbage mixture and tomato, and serve with slice of lemon.


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