Fish Tacos – with Corn Meal
Like before, I cut the fish into little-finger size strips (Thinner than that really. Let’s say a SMALL little finger, and this time I used catfish.) Instead of making up a beer batter, I seasoned the fish with onion & garlic powder, black pepper, Nu-Salt, Chef Paul’s No-Salt Magic Seasoning, and some Old Bay. Then I sprinkled on corn meal, and stirred to coat the fish evenly.
Not satisfied with that, I decided to whip up an egg wash. I beat one egg. Then rather than dipping the fish in the egg wash, I just added the egg and a bit of milk to the fish and stirred to evenly coat. Then I stirred in yet more cornmeal.
I fried the fish strips up in hot corn oil; drained on paper towels; then built tacos out of whole wheat tortillas spread with mayo, a dash of hot sauce, and a tablespoon of finely chopped cabbage.
Did I say, “hot sauce”? You owe it to yourself to find some of this.
It’s GOOD stuff!
Note: We did this last night with slaw and corn and black bean salsa, and it was superb!
I think I’m in love.