Welcome to week 31 of Reddit’s 52 Weeks of Cooking challenge. This week’s theme is breading/dredging. My contribution for this week is cornmeal crusted fish tacos with pico de gallo. I have tried to fry a couple things on my own in the past, and sadly and happily I have not fried anything since. Until now.
For fun I am going to list the fried items I have eaten in my life and then take a little trip to the hospital to get my ticker checked. Just joshing you. Here goes nothing; oreos, asparagus, pickles, potatoes, mars bars, snickers bars, zucchini, cheese, chicken, fish, hush puppies, doughnuts, doughnut holes, falafel, green tomatoes, okra, string beans, apple pie, turkey, shrimp, steak, cheesecake, zucchini, hot dogs, calamari, onion rings, whole onion, tofu, funnel cakes, apple slices and mushrooms. I am sure if I took more than ten minutes to think about it, the list would double, maybe even triple. I am not bragging, I am just sayin… Please leave a comment and let me know what deliciously disgusting fried food items you have eaten.
I did not want to use eggs or flour in this process, making it more friendly to all of you who have some food allergies, and besides, I did not think eggs and flour were needed, and also it is just so messy.
I needed some moisture for the fish so the seasoned cornmeal would stick to it. I thought about water, and then Dominic suggested milk. I remembered reading somewhere that if you soak fish in milk for a little while, it takes away the fishy taste. Not sure where I read this, but I tried it. If you are not a lover of fried food, you can totally bake this in a 350 degree oven for twenty- thirty minutes or so, turning the fish once half way through the cooking time for even browning and crisping. Whether you are on team bake or team fry, I sure hope you take the time to make and enjoy these fish tacos and pico de gallo with your family and friends!
|Cornmeal Crusted Fish Tacos with Pico De Gallo|
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