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Fish Tacos with Fresh Remoulade Sauce
1 (12-ounce) can evaporated milk
1 large egg
2 teaspoons seasoned salt
2 cups flour
2 pounds boneless fish of your choice, washed, dried and cut into bite-sized chunks (I used Cod)
1/2 and 1/2 combination of vegetable and peanut oil for frying
Flour tortillas
shredded lettuce
diced tomatoes
thinly sliced onions
Remoulade Sauce (recipe Below)
Mix everything together in a large bowl and add the pieces of fish last. Refrigerate for about 30 minutes. Heat oil to 350 degrees and carefully dip out your pieces of fish into the hot oil. Fry them in small batches, about 3 minutes on each side or until a golden brown. Keep warm on a plate in the oven between batches.
Remoulade Sauce
1 cup mayonnaise (You can use whatever you want…I used Dukes…it is a nice Southern brand, and well…I’m from the South so I like to represent! LOL)
2 Tablespoons Creole mustard
2 Tablespoons ketchup (Heinz…honestly people….there is just NO OTHER KIND!)
1/2 cup chopped green onions
2 Tablespoons chopped fresh parsley…not the dried kind…use FRESH ONLY
3 Tablespoons chopped celery
3 cloves minced garlic
1 teaspoon paprika
1 teaspoon hot sauce
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
Just dump all of this into one of those cute little tabletop mini food processors…I have a little Cuisinart and LOVE LOVE LOVE mine. Grind, grind, grind everything until it is all combined. Then pour everything into some sort of covered container and save it all in the refrigerator for other nifty uses…like on sandwiches and stuff! Please don’t ever buy this at the grocery anymore. It is just WAY TOO EASY TO MAKE!
Serve it up with a nice cool glass of sparkling Ginger Ale and RELAX! What a perfect Summer meal at the beach!

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Millie LaRue

Author Millie LaRue

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