Madeleine's Fish Tacos
We first had fish tacos in Hawaii. They were marvelous. Occasionally we will have them now at Tin Fish near Lake Calhoun. But last night, I decided that we needed a home version.
Summer is a great time for fish tacos with a little tartar sauce, some greens and a squirt of lime juice. Enjoy!
Madeleine's Fish Tacos
Serves 4
1 lb catfish fillets (or another kind of firm white fish, such as tilapia)
seasoning salt (I use Old Bay)
1 cup cornmeal (use gluten-free cornmeal for a g-free version)
2 Tblsp high-heat vegetable oil (safflower, peanut, or high-heat canola)
1 onion, chopped
3 Tblsp cilantro, chopped
8 corn tortillas (8" in diameter)
salad greens
tartar sauce
lime wedges
Wash the fish and pat it dry. Cut each fillet into 4 pieces. Sprinkle each piece with seasoning salt and dredge it in the cornmeal to coat evenly. Set aside.
Heat the vegetable oil in a large heavy skillet. (Use an oil rated for high temperatures to keep the smoking to a minimum.) Fry the onion over medium heat until it is translucent and slightly yellow. Add cilantro and salt to taste. Remove the fried onions to a bowl and set aside.
Add a little more oil to the skillet and fry the catfish pieces in two batches. While they cook, wrap the tortillas in foil and heat them in a 300 degree oven for ten minutes. Put the catfish pieces on a plate when they are done. They should be golden brown.
To assemble, put two tortillas on each plate. Add salad greens, onions, and a piece of catfish to each tortilla. Season with tartar sauce and serve with a lime wedge.