1½lbFresh or Frozen White Fish(defrosted if frozen)
1cupAll Purpose Flour
1packet ofFish Fry Seasoning or 2 cups corn flour
½tbspOld Bay Seasoning(optional)
½tbspNo Salt Seasoning(optional)
Salt (to taste)
Black Pepper(to taste)
1juice of a Lime
Avocado Lime Crema
In a small bowl add 2 Hass avocados and mash. Add sour cream and mix to a smooth consistency.
Add the juice of 1 and a half of a lime. Add salt, pepper, garlic powder, onion powder, pepper flakes, no salt seasoning and cilantro to taste. Mix to combine.
Add more lime juice if you like the sauce a bit thinner.
Rinse your fish with cold water, pat dry and place in a bowl. Squeeze the juice of one lime, salt and pepper and let marinate for about 15-30 minutes.
Preheat the oven at 425 degrees. Line a baking sheet with parchment paper and spray a generous amount of oil onto the sheet and set aside. Discard the lime juice and with paper towels pat the fish dry. Cut into strips and then bite sized nuggets.
In a shallow bowl add the fish fry seasoning to start the dredging process. Or you can make your own seasoning . (2 cups corn flour, garlic powder, onion powder, cayenne powder, salt and pepper to taste) and coat the seasoning into the fish.
In a small bowl, crack and whisk 2 eggs. Add a few dashes of hot sauce and set aside. Add a cup of flour to the fish fry seasoning that you dipped the fish in and add Old Bay Seasoning, no-salt seasoning and cayenne and mix to combine. Take the fish, dip into the egg and then into the fish fry seasoning again and place on the baking sheet. Once all the fish is coated, spray a generous amount of oil on the fish.
Bake for 20-30 minutes, At the 20 minute mark if your fish seems to be dry in areas spray another layer of oil and put back into the oven.
Warm up your tortillas, Add a small handful of coleslaw mix to the tortilla. Top with fish, avocado lime crema, red cabbage cilantro. Serve with lime wedges.