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Fish Tacos
Sent in by Maggie Burns.
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~ 2 lbs bluegill fillets, crappie can be used too
~ 2 eggs, beaten
~ 40 – 50 saltine crackers, crushed
~ your favorite seasonings, seasoning salt, pepper, etc.
~ oil
~ 1/4 cup sour cream
~ 1/4 cup mayo
~ 2 tbsp fresh chopped chives
~ 2 tbsp milk
~ hot sauce, optional
~ flour tortillas
~ your favorite taco toppings, shredded lettuce, cheese, diced tomatoes, onions, etc.
~ salsa or hot sauce
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Season the cracker crumbs to taste with your favorite seasonings
Heat about 1/4 inch of oil in a large skillet over medium-high heat.
Dip the fillets in the beaten eggs, shake off excess then roll in the cracker crumbs and add to oil.
Cook until golden brown then flip only once. Cook in batches.
Remove and drain on paper towels.
While fish is cooking, mix the sour cream, mayo, chives and milk together in a bowl. Add hot sauce to taste if you want.
Warm the tortillas. Keep covered.
Serve with your favorite taco toppings and enjoy.
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