A delicious and simple dinner idea–and with the benefit of requiring no wheat. I bread and fry the fish and serve it with corn tortillas, cabbage, avocado, and pico de gallo.
Fish:
- Allow about 1/2 to 1/3 lbs. white fish per person. Shark or swordfish will be denser, cod or tilapia will be flakier, and halibut will melt in your mouth.
- 1/4 c. corn starch
- 1/4 c. yellow corn meal
- 1 egg
- adobo seasoning (I get it from Penzey’s–one of my favorite spices!)
- ground cayenne or chipotle
- salt and pepper
- oil that gets good and hot (I use corn or grapeseed oil)
Cut fish into 3-4″ chunks that can easily be moved around in the pan. Pat the fish dry with a paper towel, then sprinkle with seasonings to taste. Mix the dry ingredients in a pie pan, and beat the egg smoothly in another pie pan. Dredge the fish in the flour mixture and allow to sit for several minutes, while heating the oil good and hot. Dip the fish chunks in the egg right before frying. Fry 3 pieces at a time until brown and crispy on the outside, and flaky on the inside. I like to finish them in the broiler for a couple of minutes while I get other things ready. Cut the fish chunks into taco-sized pieces as you assemble them.
Tacos:
- 1 ripe avocado, sliced
- 1 c. cabbage, sliced infinitesimally thin
- any dairy things you like, such as sour cream or mild cheese
- lime slices
- pico de gallo:
- 2 juicy tomatoes, cubed
- 1 mild onion, diced
- 1 jalapeño, seeded and diced
- juice of one lime
- some chopped cilantro
- salt and lots of black pepper
- 1/2 tsp. sugar
- a tiny pinch of cumin
- corn tortillas, warmed in a little oil in a pan
Assembling the tacos is pretty straightforward, and they’re good with refried beans and yellow rice. I never get sick of this meal, and it is a great for summer and any time you want more fish in your diet. The fish is surprisingly filling, so don’t feel the need to over-buy. Mmm…with a frosty brew or a Coke with tons of ice and a twist of lime, this sounds good to me already, and I’m still full from dinner. Salud!