Now that the kids are both gone, it seems like a good time to restart my blog.
Last night for supper I made crispy fish tacos. The coating on the fish was perfect and super crunchy, just the way I like it. I topper them off with a slaw made with a touch of lime and cilantro. Oh and of course chipolte mayo.
SLAW
2 cups of shredded cabbage, I used some from a bag because I never you the whole cabbage and I end up throwing out the leftovers.
1 small onion thinly sliced
2 tablespoons apple cider vinegar
3/4 cup of mayonnaise
Juice of one lime
1/4 cut chopped fresh cilantro
Salt and pepper to taste
Mix all the ingredients together at least an hour before you're ready to eat. Refrigerate until ready to use.
FISH
1 pound of your favorite type of fish (I used cod)
1 cup of cornmeal
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili
Salt and pepper
1/2 cup flour
2 eggs
2 tablespoons of milk
Mix the first 5 ingredients in a shallow bowl or pie plate
Mix egg and milk in another shallow dish
Cut fish into strip or chunks, place fish and flour in a bax, shake to coat fish with flour. Dip coated fish in egg then into cornmeal. Fry in about 1 inch of oil, about 4 minutes per side until fish is cooked through.
Place fish, slaw and Chipotle mayo on tortillas and enjoy.
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