In a shallow dish, combine the flour, chipotle chile pepper and salt. Pat the fish dry with paper towels and coat the fish with the flour mixture and set aside. In large skillet, over medium high heat, saute' the fish for 4-6 minutes, turning once, or until the fish flakes easily with a fork. Spread the toasted dinner rolls with mayonnaise or the tarragon-lime mayonnaise. Top with the fish, tomatoes and lettuce.
Mix the mayonnaise, lime juice, tarragon, garlic and lime zest together. Serve with chipotle fish sandwiches.
Robin, this sounds just delicious and I'm going to make it.
I'm not from the South and the first time I heard about 'fish tacos' was here. I've had similar to what you make served in hard tacos and in soft tortillas. They're good too.
Thank you for sharing your recipe. I've been trying to cook at least one new recipe per week, so I'm experimenting at my house right now. Some are not so great hits. Some are ok, but I keep plugging along!
Merry Christmas to you and yours and a very Happy New Year!
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