TYBEE FISH TACOS

Fish tacos are a staple at many restaurants on Tybee Island. This version started out as Tom Trocheck’s catch-of-the-day“fish bites”and morphed into something more.

2 1/2- to 3-pound firm white fish fillets, such as flounder, redfish, trout or mahi-mahi

2 cups panko breadcrumbs 2 tablespoons Cajun seasoning 2 large eggs, lightly beaten

1 cup half-and-half

Hot sauce, divided

3/4 cup plain Greek yogurt

1 large avocado, halved, pitted and

peeled

Juice of 2 limes 2 tablespoons chopped fresh

cilantro

Canola oil for frying

8 flour tortillas

1 recipe Vinegar Slaw for serving

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.

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.

Pour the oil to a depth of 1 inch in a large, deep skillet and heat to 350 degrees. 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.

Divide the fish between the tortillas, top with the slaw and avocado cream sauce, and serve.

Makes 8 fish tacos

Per taco, without vinegar slaw: 648 calories (percent of calories from fat, 41), 39 grams protein, 55 grams carbohydrates, 4 grams fiber, 30 grams fat (6 grams saturated), 151 milligrams cholesterol, 659 milligrams sodium.