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
  • 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
  1. Slice fish fillets into easy-to-eat strips, or "fingers"
  2. Place fillets in a shallow bowl with milk for 10 minutes, turning to coat fish
  3. Place heavy bottomed pan on stove and fill two inches from the bottom with oil
  4. Turn on medium high heat
  5. Place 2 paper towels on a heat resistant plate near the pot with oil
  6. Remove fillet and let extra milk drip off
  7. 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
  8. Lift fillet and gently shake off extra cornmeal
  9. Place fillet in oil away from you
  10. Repeat until 2-3 fillets are in pan, making sure not to crowd the pan
  11. Let fry for 1-2 minutes
  12. Turn fillets carefully and fry on other side for 1-2 minutes
  13. Adjust heat up or down accordingly
  14. Remove fillets carefully to plate with paper towels to drain
  15. Sprinkle salt if you like
  16. Repeat process until all the fillets are cooked
  17. Enjoy!
  19. Combine all ingredients in medium to large bowl
  20. Wait 10 minutes
  21. Stir
  22. Taste
  23. Add more seasoning if needed
  24. Stir
  25. Wait 10 minutes
  26. Taste
  27. Adjust seasoning
  28. Repeat
  29. Enjoy!
Recipe by Food Filled Life at