OK, so those might be a staple in some places like
I would, and hopefully will, definitely serve this with company over, maybe with 7-layer dip and a pitcher of homemade sangria.
Serves 4, dinner is on the table in about 20 minutes
For the fish:
Two to three fresh or thawed white fish fillets (cod is ideal because it won’t fall apart upon cooking, but still has a nice flaky texture)
1 cup cornmeal
Vegetable oil (we use canola) for frying
For the sauce:
½ cup mayo
½ cup sour cream
¼ cup salsa
1 heaping teaspoon each chili powder and cumin
For the tacos:
Either one package of hard taco shells or a stack of flour tortillas
1 cup shredded cabbage (from a package of slaw mix)
2 diced tomatoes
2 chopped scallions
Chopped fresh cilantro
Make sauce by mixing the ingredients. Prepare accompaniments in different bowls to put on the table along with the sauce. Prepare tacos or tortillas for warming (tacos on a baking sheet in the oven, tortillas covered in plastic wrap in the microwave).
Pour 1 inch of oil into deep skillet and heat at medium-high (we don’t bother checking temps). Crack eggs in shallow bowl and lightly beat. Pour cornmeal in another bowl. Cut fish into individual pieces (4 to 6 per fillet). Warm tacos or tortillas according to package directions. Dip each fillet into egg, then into cornmeal. Fry for a few minutes on each side, until golden.
Put fish on a plate and squeeze lime juice over. Bring everything to the table and enjoy!