-
Mix together: ½ cup
flour, 1 TB corn starch, 1 TB Panko
crumbs (or corn meal), 1 tsp or so cilantro (dry), ¼ tsp smoked paprika, ½ tsp salt, ½ tsp pepper.
-
Milk
Sauce
-
½ cup mayo
-
2 or 3 tsp white
wine vinegar
-
2 or 3 tsp lemon
juice (or lime if you prefer)
-
½ tsp garlic
powder (or fresh minced)
-
Black pepper (to
taste) (I use coarse ground, as fresh as possible)
-
1 TB torn
cilantro leaves
-
¼ tsp red pepper
flakes (or some chopped jalapeño)
-
Mix these sauce
ingredients and refrigerate one or two hours ahead of time. Thin to a thick but pour-able consistency with a small amount of milk.
Cabbage Slaw
-
2 or 3 cups
coarsely chopped cabbage. Rinse the
cabbage in fresh cold water, then cover with cold water with a TB of vinegar
and a couple teaspoons salt. Let the cabbage soak for about 30 minutes, then
drain, rinse and spin dry. Dress with –
-
2 or 3 TB vinegar
-
2 or 3 TB sugar
-
1 tsp salt, plus
the same or less pepper
-
2 TB olive oil
-
Let the slaw
marinate in the refrigerator for about 45 minutes.
Then: Chop the fish into
bite sized nuggets. A few at a time,
soak them in milk and then dredge in the mixed flour ingredients. Fry in hot deep oil (in a skillet) until
golden - do not fry them too long, they will
cook fast. Drain on a paper towel while
you fry the rest – do not crowd the nuggets while they cook. As they drain, dust them with some salt.
Finally, these are BEST
with corn tortillas. You can use fresh
soft ones or the crunchy pre-fabricated kind.
Warm the tortillas (if using fresh, you can fry them for a few seconds
on each side until they are as crisp as you like them, or just nuke them for a
few seconds until they are soft.
Place three or four fish
nuggets in each tortilla, top with a generous amount of the sauce and then top
with the cabbage slaw.
I decided two was the
proper serving size. I ate those
two. Then I went back and made another
one. I ate these so fast I couldn't get a photo. I am forbidden to eat tomatoes –
but if I could, I’d also top these with some chopped tomato.
