Date night fish tacos

1. Prep the fish: Rinse fish filet under cold water and pat dry with a paper towel. Cut up into 2-inch pieces and place in large zip-lock bag. Pour enough buttermilk over the fish to cover. Squeeze the juice of one lime into the bag, and give it a couple large dashes of hot sauce. Seal bag and place in the fridge.

2. Place several sheets of newspaper or paper towel on your counter, and put 2 cooling racks on top of them – this is for when the fish is done frying.

3. Make your Cole Slaw: whisk together the dressing ingredients in a bowl. Pour in the cole slaw mix and toss until combined. Cover and place in the fridge.

4. After about an hour, take the fish out of the fridge. Combine flour, chili powder, salt and pepper in a shallow baking dish. Piece by piece, dredge your fish in the flour mixture so it’s coated nice and thick. Place dredged pieces on a baking sheet, so they’re all ready to be fried.

5. Put the butter and oil in a large skillet over medium-high heat, and wait until a thermometer reads about 315 degrees. When the oil is ready, you can start frying. Place your fish pieces in the oil and leave alone for 5 minutes, or until they start getting golden on the bottom. Once this is done, flip them over with your slotted spatula (or tongs) for another 5 minutes. You are looking for a golden brown color, and they should be firm to the touch.

6. As the fish pieces are finished cooking, place them on the cooling racks so the access oil can drip onto the newspaper or paper towels. Sprinkle with salt.

7. Once this is done, you’re ready to assemble the tacos! If you’d like, warm the tortillas in the microwave for a few seconds. Place a couple pieces of fish in each tortilla and top with a heaping pile of slaw. Squeeze lime wedges over this and sprinkle with cilantro.