Food & Cooking Recipes Ingredients Seafood Recipes Kid-Friendly Fish Tacos 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce. Ingredients ¼ cup plain breadcrumbs ¼ cup yellow cornmeal 1 ½ teaspoons salt ¼ teaspoon freshly ground pepper 8 flour tortillas (6 inches in diameter) ¾ pound flounder or sole fillets, cut into 1-inch-wide strips 2 large eggs, beaten with ¼ cup milk ¼ cup plus 1 tablespoon olive oil 1 red bell pepper, seeds and ribs removed, cut into ⅛-inch-thick strips ½ medium head green-leaf lettuce Lime wedges, for serving (optional) Directions Preheat oven to 300 degrees. Stir together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; set aside. Arrange tortillas on a baking sheet in overlapping rows; set aside. Dip fish strips into egg mixture; then dredge them in breadcrumb mixture, turning to coat completely. Transfer to a plate. Heat 1/4 cup oil in a large skillet until hot but not smoking. Fry fish strips until golden, about 1 minute per side. Transfer fish to baking sheet with tortillas; keep warm in oven. Heat remaining tablespoon oil in a saute pan until hot but not smoking. Add bell pepper; cook, stirring occasionally, until tender, about 4 minutes. Divide reserved fish, bell peppers, and lettuce among tortillas. Serve with lime wedges and tartar sauce, if desired. Rate it Print