Billy Joe Wilson from Putter’s Bar & Grill at the Grey Rock Golf Club shows how to make their Fish Tacos. nIngredients for Fish Tacos: n2 – Flour Tortillas n1 – 6 oz. cleaned Tilapia Fillet n1 cup of all purpose flour n1 cup of panko bread crumbs n1 1/2 cup of butter milk n2 oz. of shredded cabbage na few cilantro sprigs n2 oz. of Chipotle Lime Sauce nIn a pan or deep fryer heat peanut oil to 350 degrees. Take your tilapia fillet and cut in half down the center. Once completed take both pieces of tilapia and dredged them in flour. Shake off excess flour then dredged them in the buttermilk. Once your tilapia has been coated with buttermilk dredged them for a final time in panko bread crumbs (make sure your fillets are evenly coated). Place breaded tilapia in pan or deep fryer. Fry until the bread crumbs turn golden brown. Place each fillet on a flour tortilla. Fill each tortillas with 1 oz of shredded cabbage, a nice spoonful (1 oz.) of chipotle lime sauce, and top with a few cilantro sprigs. Server with mango salsa and chips. nIngredients for Chipotle Lime Sauce: n4 cups of Plain Low-Fat Yogurt n1 Stalk of Cilantro (finely minced) n1 – 7.5 oz can of chipotles & adobe sauce n1/4 cup of fresh lime juice n6 cloves of roasted garlic (finely minced) nCombine all ingredients in a large mixing bowel. Using a whisk slowly mix all ingredients are thoroughly blended together. Once all ingredients are blended (should be a tater sauce constancy)nnThe Grey Rock Club is located at 7401 Texas Highway 45.
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