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      Title: Fish tacos with remoulade
 Categories: Cuisines, Entrees, (tex)mex, Seafood, Sauces and glazes
      Yield: 4 servings

      1 c  mayonnaise
      1 tb minced capers
      1 ea minced cornichon
      1 ea minced anchovy
      1 ea minced shallot
      1 ts minced fresh chives
      2 ts minced fresh parsley leaves
      2 ts ketchup
      2 ea medium tilapia fillets, flounder or other white fish
      2 c  finely shredded red cabbage
      1 c  breadcrumbs, any kind other than italian
      4 ea corn tortillas

1) You cut the fish in nuggets or strips, then dredge in flour (seasoned with salt and pepper), egg (seasoned with salt and pepper), and then breadcrumbs (panko, matzoh meal, or plain breadcrumbs, seasoned with oregano, pepper, and maybe basil... don't use Italian flavor breadcrumbs, though.)
2) Deep fry or bake until crispy and golden brown.
3) You can make your own remoulade, but we've found that Thousand Island or Russian dressing works just as well and makes it a much less complicated preparation. If you want to make your own, combine the first eight ingredients listed above. We usually just pulse the capers, cornichons, anchovies, and shallot in a little food processor then add everything else.
4) Story: Annie loves fish tacos--they are ubiquitous in Houston, but tough to find in Connecticut and PA. Fortunately, Sean perfected this easy at-home recipe before we moved!

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