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Flounder: Fish Tacos with Lime Crema

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I don't know what it is about a fish taco, but if there is one on a menu you can bet your life on me ordering it. Even if I was in Kansas, a state that couldn't be any more landlocked, I'd have the fish tacos. If I see 'fish taco,' I am sold! When serving them at home or for a party, it's so fun to put out tons of toppings so that guests or family can help themselves."

List of Ingredients

â—¦ 4 cups yellow cornmeal
â—¦ 4 teaspoons Cajun seasoning
â—¦ 4 teaspoons seasoned salt
â—¦ 2 teaspoons Cavender's Greek Seasoning
â—¦ 6 (6-ounce) flounder or grouper fillets (or any other mild white fish)
â—¦ Vegetable oil, for frying
â—¦ 2 cups sour cream
â—¦ ½ cup chopped fresh cilantro
â—¦ Juice of 1 lime
â—¦ 1 teaspoon ground cumin
â—¦ Salt and pepper
â—¦ 8 to 12 flour or corn tortillas
â—¦ Additional toppings, such as shredded cabbage, lime wedges, sliced jalapeños, chopped fresh tomatoes, and sliced avocado


Recipe

Combine the cornmeal, Cajun seasoning, seasoned salt, and Greek seasoning in a shallow bowl. Mix well. Dredge the fish in the cornmeal mixture and shake off any excess. Set aside on a platter while the oil heats.

Pour oil into a Dutch oven or cast iron pot to the depth of 2 inches. Heat the oil to 350° F.

Fry the fish in batches, until the fillets float to the top of the oil and are golden brown, 3 to 5 minutes. Drain the fillets on paper towels.

While the fish is frying, in a medium bowl, mix the sour cream, cilantro, lime juice, and cumin. Mix well and season with salt and pepper to taste.

Chop the fillets into bite-size pieces. Place the fish in the tortillas and top with the lime crema. Serve with any desired toppings.

Serves 8



• Chef Tip:
When deep-frying anything, the best way to know if it is done is if it floats to the top of the oil. This is true for everything from oysters to chicken to hushpuppies.

• Mom Tip:
When I would make up lots of fish tacos for a crowd, I would get so frustrated because I wanted the soft tacos to stand up like a hard-shell taco for a pretty presentation. A friend who is a genius suggested I use a wooden plate-drying rack, the kind you find at the dollar store! It was perfect. Now I make a taco, nestle it between the wooden spindles, and move onto the next one.