We took the fish taco - a culinary masterpiece in taste and simplicity - and made it a salad, then gave it a Southwestern twist with a Chesapeake Bay twist! Too many twists? We think not! The more flavors, the merrier the mouth.
1/2 cup OLD BAY® Tartar Sauce
1/2 cup salsa, prepared
vegetable oil (for frying)
1 pound cod or Pollock fillets, cut into serving-size pieces
3/4 cup McCormick® Fish Fry Seafood Fry Mix
1 teaspoon OLD BAY® with Garlic & Herb Seasoning
1 bag (10 ounces) mixed salad greens
2 tomatoes, chopped
2 avocados, peeled and thinly sliced
Dressing: Blend tartar sauce and salsa. Refrigerate until ready to serve with salad.
Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high to 375° F. Coat and fry fish with Fish Fry Mix, as directed on package. Cool slightly. Sprinkle with OLD BAY.
Toss salad greens, tomatoes and avocados in large bowl. Divide among serving plates. Top with tasty fried fish and serve with saucy dressing.