Fish Tacos

  • 1 cup corn flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground red chile
  • Freshly ground black pepper
  • 1 1/4 pounds sea bass, cut into 2-inch pieces
  • 1 tablespoon mayonnaise
  • 2 teaspoons white wine vinegar
  • 1/4 cup minced cilantro
  • 4 cups thinly sliced white cabbage
  • 1/4 cup canola oil
  • Salsa -- choose your favorite
  • 1 dozen flour tortillas, warmed just before serving

Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.

Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.

Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.

Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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