New Sandusky Perch Tacos

First in a series of recipes...

The lovely Barbara Mills, Culinary Creator and Visionary, guides us on a journey to pure perch taco bliss in our latest video from Will Wander.  Any local knows, you can never go wrong with fresh Lake Erie Yellow Perch.  This delectable fish has become one of the signature flavors along the shores of our Great Lake, and one of our favorite places to procure a fresh catch is the New Sandusky Fish Company.  You can grab a sandwich there, or like Barbara, grab some fish to serve as the base in latest work of Edible Art.

Of course... we can't be greedy.  Here's the recipe...

New Sandusky Fish Perch Tacos:

It works best if you get the dressing and the slaw ready first. Then run down and pick up the perch, sauté the taco shells, fill them up and enjoy.

Thai Dressing

1 tablespoon of rice wine vinegar

¼ cup diced cucumber

2 tablespoons of sweet Thai chili sauce

1/2 jalapeno, finely diced (more if you like more heat}

1 cup of real mayonnaise

¼ tsp of cumin

salt & pepper to taste

In a medium bowl whisk the mayonnaise, rice vinegar and Thai chili sauce together. Taste, and then add cumin, salt and pepper.

Spicy Thai Coleslaw

½ head of Napa Cabbage- {Chiffonade the cabbage by cutting it into thin strips}

¼ cup diced red onion

¼ cup chopped summer tomatoes

1 avocado diced

freshly squeezed lime juice

2 tablespoons of minced cilantro

Toss slaw ingredients together in a large bowl. Mix in Thai dressing. Taste correct with salt and pepper.

Perch (4 Serving) 8 tacos

Pick-up 1# of perch from The New Sandusky Fish Company

(Keep it warm in on a baking sheet lined with foil in the oven at 170 degrees.]

Taco Shells

8-6 inch Corn Tortillas/ 4 tsp canola oil for frying.

In a non-stick sauté pan heat ½ tsp of oil.

In a sauté pan on medium high heat crisp taco shells on both sides. Fold in half gently and drain on paper towels.

Fill warm taco with sliced perch filet, top with Thai Style Coleslaw.  Serve with additional Slaw dressing, diced avocado, cilantro and lime wedges.

Original recipe: Barbara Mills