INGREDIENTS

 

1 1/2 lbs halibut (skinless) at least 1 inch thick

2 tsp kosher salt plus more for seasoning

2 cups flour

2 teaspoons dried dill

1 egg

1/4 cup milk

2 cups panko breadcrumbs

1/4 cup avocado oil

 

Shredded cabbage

Pico de gallo

 

INSTRUCTIONS

 

In a large plate mix together the flour, salt and dill and set aside.

 

Cut the fish into 1 ½ inch strips length wise. The strips may also need to be cut in half to fit your tortillas.

 

In a small dish beat the egg then add the milk and stir to combine. Season the fish with salt then dredge in the flour, pressing to make sure it’s coated. After the flour, dip the fish in the egg mixture and then the panko, tossing to coat completely. Place panko coated fish on separate dish and repeat with remaining fish. I like to sprinkle any remaining panko over the top of the fish to make sure they are completely coated.

 

Heat the oil in a skillet over medium high heat. Once hot carefully add 2-3 pieces of fish and cook 3 minutes on each side. Remove and place on paper towel or wire rack. Repeat with remaining fish.

 

Place 1-2 pieces of fish on a flour or corn tortilla and top with pico de gallo and shredded cabbage. Enjoy.