When we were remodeling Ebbtide a few years ago, our painter, Roz, came down from Atlanta to stay with us while she painted the kitchen cabinets, since they were being built on-site. As part of her pay, every day we would bring her fish tacos from a different restaurant on Tybee. Eventually, Tom came up with a recipe using his own fresh-caught flounder, which she declared easily equal to even the best takeout.
2 ½ to 3 lb. firm white fish fillets (such as flounder, redfish, trout, or mahi-mahi)
2 cups panko bread crumbs
2 Tbsp. Cajun seasoning
2 large eggs, lightly beaten
1 cup half-and-half
Hot sauce, divided
¾ cup plain Greek yogurt
1 large avocado, halved, pitted, and peeled
Juice of 2 limes
2 Tbsp. chopped fresh cilantro
Canola oil for frying
8 flour tortillas
1 recipe Vinegar Slaw (recipe follows) for serving
1. Rinse the fish fillets, pat dry, and cut into thin strips. Combine the panko and Cajun seasoning in a shallow dish. Combine the eggs, half-and-half, and a dash of the hot sauce in a separate dish. Dredge the fish strips in the egg mixture and then in the panko mixture, pressing well to adhere. Place the coated fish on a plate and let stand for 5 to 10 minutes to dry.
2. Place the yogurt, avocado, lime juice, cilantro, and a dash of the hot sauce in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Set the sauce aside.
3. Pour the oil to a depth of 1 inch in a large, deep skillet and heat to 350°F. Fry the fish, in batches, for 1 to 2 minutes on each side, or until the fish flakes and is golden brown. Drain on paper towels.
4. Divide the fish between the tortillas and top with the slaw and avocado cream sauce. Serve.