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.

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