Fish Tacos done right

This dish is certain to impress your company, this recipe is 100% worth the effort!
This is my version of some amazing fish tacos from a restaurant in my town. They have exceptional food but as far as service goes, let just say its not so good. So after my last experience there I decided I would just make the dish myself. From taste-bud memory this is what I came up with.

This recipe makes 4 tacos, most adults can eat 2 each.
Double all ingredients if you wish for more servings

Ingredients:

Battered Fish -
2 tilapia filets (one will make 2 tacos)
bottle of lager beer
2 cups flour

Fixins -
4 flour tortillas (medium sized)
1 avocado
1 cup shredded cabbage
1 lime
pico de gallo
jalapeño aioli

Pico de Gallo -
1 tomato
1/2 onion
1/2 cup shredded cilantro
1 clove of garlic minced
salt to taste
lime juice to taste

Jalapeño Aioli -
1 roasted jalapeño
1/3 cup mayo
1 glove garlic
Lime juice from 1/2 lime

Instructions for fish:

1. Heat some vegetable oil in a large pan, this is for frying the fish so it should be a 1/4 inch deep. While that is heating, prepare the batter by simply mixing 1 cup of the flour with 1/2 a bottle of beer. If the batter is too thin just add more flour.

2. Rinse your fish with water then coat in flour, then coat in the beer batter.

3. Immediated place fish into the heated pan to fry. Fry till golden brown about 2-4 minutes on each side. (Note* I prefer really crispy so I usually fry twice on each side)

Instructions for pico de gallo:

1. Chop all ingredients into salsa sized bits. (Note* a good processor usually works well but be careful not to over process into slush)

2. Add salt and lime juice, mix well.

Instructions for jalapeño aioli:

1. Heat pan and roast the jalapeño until it gets blackened on the outside on all sides. (Note* it looks burned but this is perfect)

2. Slice open and scrape all the seeds out, discard them.

3. Combine mayo, garlic, jalapeño, lime juice and salt into food processor, process until completely incorporated and green.

Instructions for tacos:

Each taco gets 1/2 a filet, pico, shredded cabbage, aioli, and sliced avocado.


Enjoy!!

Pan fried breaded italian chicken cutlets

This recipe is super easy and super versatile. You can serve this chicken with mashed potatoes and corn, on a bun with melted parm and marinara, or over pasta. It's always popular with kids, which is important for a family dinner.

Ingredients:

Thinly sliced chicken breast
1 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
Salt and pepper
2 eggs
1/2 cup vegetable oil

Instructions:

1. Heat your oil in a skillet or pan over a medium to high flame.

2. Mix the cheese, bread crumbs, and salt & pepper together. (Note* I used plain bread crumbs and added my own blend if Italian seasoning)

3. Drench each breast in whisked eggs, then coat heavily in breading mixture. (Note* it's is always a good idea to rinse your chicken with water before preparing it)

4. Fry in oil over a low to medium flame till brown on each side, then remove chicken and place on a plate with paper towels to absorb the excess oil.

5. Customize with whatever sides you like, or serve over pasta with marinara. My husband loves it as a marinara sandwich or southern style with chicken gravy and potatoes.

A good Italian seasoning recipe can be found here:
http://www.food.com/recipe/italian-seasoning-82770