Taco Fish Sauce

• You want to make your Fish Taco Sauce ahead of time. Mix the mayonnaise, sour cream, lime juice, finely chopped garlic, salt, and Sriracha. You can add additional Sriracha for spice, or extra lime juice to make the sauce thinner once your sauce is mixed put it in the refrigerator to keep cool.
• You can use a bottle to disperse your taco sauce, just make sure you chop your garlic very finely. 

Off The Hook Fish Tacos

• Make your egg wash in a medium-sized mixing bowl, I use two eggs and 2 tbs. of water and beat using a fork until the egg yolk is completely mixed in. 

• If your fish has skin on it you want to remove the skin using a very thin knife, then cut your fish into bite-size cubes and add your fish to the egg wash. 

• Put the Louisana Fish Fry Seasoned Crispy into a small mixing bowl.

• Heat Olive Oil in a frying pan that has a lip on it. I just add enough Olive Oil to coat the bottom of the pan by about 1/4″ (so not very much oil). 
• Take a piece of fish from the egg wash and coat with the Louisana Fish Fry Seasoned Crispy mix until all fish is coated. I do about half on a plate and then the second half while the first batch is frying. 
• Add your fish to the hot Olive Oil and let the fish cook for about 3-4 minutes before turning the fish to cook on the other side. I do two batches for 1 lb of fish. 

• Once the fish is cooked transfer it to a serving dish. 

Corn Tortillas

• I like to toast my corn tortillas, you can do this while your fish is cooking or before you have started cooking your fish. I just put a thin layer of Olive Oil down in a pan and fry each side for about 30 seconds to a minute. 

Serving Suggestions

• I serve my tacos with cabbage using a coleslaw mix with no dressing. I add in chopped tomato and cilantro for more flavor