Ingredients
Put butter and SIDS CRAZY LEMON in a 30 cm nonstick frypan over medium-low heat just until bubbles begin to form then add fish.
Saute 7-10 minutes until golden brown on both sides and flaky. Remove from skillet.
Stir in coleslaw and coriander until coated and heated through.
Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and Pico de gallo, Guacamole and additional toppings.
Directions
Rinse fillets under cool water and lightly pat dry. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk then set aside.
In a shallow bowl, stir together the cornmeal, flour, garlic powder, and SIDS CRAZY LEMON. Allow excess buttermilk to drip off each filet then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest for 5-10 minutes.
Pour the oil into a deep cast-iron frypan to a little less than halfway full. Heat the oil to medium-high until it reaches about 175°C.
Fry in batches for 5-6 minutes on each side until golden brown and cooked through. Drain on a wire rack over paper towels. Serve immediately with a squeeze of fresh lemon juice and SIDS TAMARILLO SAUCE.
