Cornmeal Crusted Fish Tacos with Pico De Gallo | | |
Recipe type: Main Courses, Lunches
Author: Jillian
- Enough milk to cover the bottom of a shallow bowl
- 2 lbs of tilapia or other flaky white fish
- 1 cup fine cornmeal in a shallow bowl
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt + more if needed after frying
- Cast iron pan or other heavy bottomed pan
- Enough oil to cover 2 inches from the bottom
- PICO DE GALLO
- 1 small green cabbage, shredded
- 1 medium yellow onion, shredded
- 2 medium tomatoes, diced
- 1/2 a bunch of cilantro, rough chopped
- 3-5 juicy limes, juiced
- Pinch of kosher salt
- salt and pepper to taste
- Slice fish fillets into easy-to-eat strips, or "fingers"
- Place fillets in a shallow bowl with milk for 10 minutes, turning to coat fish
- Place heavy bottomed pan on stove and fill two inches from the bottom with oil
- Turn on medium high heat
- Place 2 paper towels on a heat resistant plate near the pot with oil
- Remove fillet and let extra milk drip off
- Place fillet into shallow bowl containing cornmeal, garlic powder, onion powder and salt mixture, and use your fingers to pile up cornmeal and gently pat it coating fillet evenly
- Lift fillet and gently shake off extra cornmeal
- Place fillet in oil away from you
- Repeat until 2-3 fillets are in pan, making sure not to crowd the pan
- Let fry for 1-2 minutes
- Turn fillets carefully and fry on other side for 1-2 minutes
- Adjust heat up or down accordingly
- Remove fillets carefully to plate with paper towels to drain
- Sprinkle salt if you like
- Repeat process until all the fillets are cooked
- Enjoy!
- PICO DE GALLO
- Combine all ingredients in medium to large bowl
- Wait 10 minutes
- Stir
- Taste
- Add more seasoning if needed
- Stir
- Wait 10 minutes
- Taste
- Adjust seasoning
- Repeat
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/08/10/cornmeal-crusted-fish-with-pico-de-gallo/