Fine Fixin’s: Fish Tacos, Take 2

Most of the time, easier is better. These fish tacos are faster and easier than our previous recipe, plus they are battered with cornmeal, which is my favorite way to fry fish. I have this incredible memory of going to some out-of-the-way fish fry when I was pretty little and having fresh fish battered with cornmeal and fried. I just love the texture and flavor of cornmeal fish, plus the nostalgia that comes with it!

Fish Taco No. 2

White fish – we used frozen tilapia, but you could use whatever fish you’d like
cornmeal
smoked paprika
2 egg whites, beaten
flour
salt
pepper
vegetable oil
corn tortillas
shredded cabbage
mayo
chipotle peppers in adobo sauce
cilantro
lime

Slice the fish into nugget-sized pieces. Put a cup or so of flour in a bowl and mix in some salt, pepper, and some smoked paprika.
Next you’ll dredge the fish nuggets in the flour, then dip them in the egg whites, and finally coat with the cornmeal.

Meanwhile, heat enough oil to cover the bottom of a frying pan. When you have your nuggets coated and the oil heated, drop them in the pan, turning after a few minutes until browned on all sides. Remove them the pan and place them on a paper towel lined plate to wick away excess oil.

While the fish is frying you can mix up some spicy chipotle mayo. Just take however much mayo you think you’ll want and add some adobo sauce to taste along with lime and smoked paprika.

Now comes the fun part–assembling your tacos! You can obviously use whatever taco topping you’d like. We kept it simple this time with some shredded cabbage, spicy mayo, cilantro and lots of lime.