Ingredients
Corn Oil, For Frying
1/2 cups All-purpose Flour
1- 1/2 cup Panko Bread Crumbs
2 Eggs
1 pound Mahi Mahi, Fillets
Salt To Taste
6 Corn Tortillas
1/4 heads Cabbage, Shredded
2 Small Jalapenos, Diced
1/2 cups Sour Cream
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Fill a large heavy bottomed pan over medium heat to about 1/4 full of corn oil. While the oil is heating, put the flour and breadcrumbs into separate shallow dishes. Break the eggs into another shallow dish and beat. Cut the fish into 1-inch wide strips. Dip them into the flour then into egg, and coat them well with the breadcrumbs. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels and season with salt. Turn the heat to medium high and fry the corn tortillas in the same oil until desired crispness. Thinly slice the cabbage into strips. Dice jalapeno. Mix sour cream and Tapatio sauce to taste. Slice lemons, and pluck the leaves of cilantro off of the stalk. Place fish into corn tortilla, top with cabbage, jalapeno, sour cream/Tapatio mixture and sprinkle with cilantro. Enjoy!
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating