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* 4 Servings
*
* Prep 30 min
*
* Cook 20 min
Ingredients:
* 2 cups shredded red cabbage
* 1/4 cup coarsely chopped cilantro
* 1/4 cup plus 3 tablespoons red salsa
* Salt
* 1/3 cup sour cream
* 2 cups cornmeal
* 3 large eggs
* 1 pound cod, cut crosswise into 1/2-inch-thick slices
* Vegetable oil, for frying
* Eight 6-inch soft corn tortillas
Spice it up
Use chipotle salsa for great smoky flavor.
Directions:
1.
In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and
salt to taste. In a small bowl, stir together the sour cream and
remaining 3 tablespoons salsa. Set both aside.
2.
In a shallow dish, whisk together the cornmeal and 1 tablespoon
salt. In another shallow dish, beat the eggs with a fork. Coat the
fish slices in the cornmeal, then in the egg, then in the cornmeal
again, and place on a plate.
3.
In a medium cast-iron or other heavy skillet, pour the oil to a
depth of 1-1/2 inches and heat over medium heat until the surface
ripples, about 2 minutes. Add about a third of the fish slices to the
skillet and cook, turning once, until golden, 3 to 4 minutes. Transfer
with a slotted spoon to a paper-towel-lined plate. Repeat with the
remaining fish slices.
4.
In a large skillet, warm the tortillas on both sides over high
heat. Spread about 1 teaspoon sour cream sauce on a tortilla, then top
with a few pieces fish and a heaping spoonful of the slaw and fold
over. Repeat with the remaining tacos.
*
* Prep 30 min
*
* Cook 20 min
Ingredients:
* 2 cups shredded red cabbage
* 1/4 cup coarsely chopped cilantro
* 1/4 cup plus 3 tablespoons red salsa
* Salt
* 1/3 cup sour cream
* 2 cups cornmeal
* 3 large eggs
* 1 pound cod, cut crosswise into 1/2-inch-thick slices
* Vegetable oil, for frying
* Eight 6-inch soft corn tortillas
Spice it up
Use chipotle salsa for great smoky flavor.
Directions:
1.
In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and
salt to taste. In a small bowl, stir together the sour cream and
remaining 3 tablespoons salsa. Set both aside.
2.
In a shallow dish, whisk together the cornmeal and 1 tablespoon
salt. In another shallow dish, beat the eggs with a fork. Coat the
fish slices in the cornmeal, then in the egg, then in the cornmeal
again, and place on a plate.
3.
In a medium cast-iron or other heavy skillet, pour the oil to a
depth of 1-1/2 inches and heat over medium heat until the surface
ripples, about 2 minutes. Add about a third of the fish slices to the
skillet and cook, turning once, until golden, 3 to 4 minutes. Transfer
with a slotted spoon to a paper-towel-lined plate. Repeat with the
remaining fish slices.
4.
In a large skillet, warm the tortillas on both sides over high
heat. Spread about 1 teaspoon sour cream sauce on a tortilla, then top
with a few pieces fish and a heaping spoonful of the slaw and fold
over. Repeat with the remaining tacos.