Fish Tacos with Pickled Carrots
By Joel MacCharles and Dana Harrison / Batch
Servings: 2 to 3 (4 medium or 8 small)
3 green onions, thinly sliced
1 Thai chili, thinly sliced
1/4 cup chopped cilantro (fresh coriander)
1 cup plain Green yogurt
3 tbsp lime juice (about 1½ limes)
1 tbsp olive oil (optional)
Salt, to taste
1 cup cider vinegar
1/3 cup liquid honey
1/2 green cabbage, shredded
1/2 Spanish onion, thinly sliced
1 apple, peeled, cored, and julienned (cut into very thin slivers)
3/4 cup diced pickled carrots (recipe ___)
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
Freshly ground black pepper
2 eggs, lightly beaten
3/4 cup cornmeal or polenta
2 tsp ground cumin
1 tsp chili powder
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound white fish, portioned into 8 to 12 pieces (I like thin fish, such as perch), rinsed and patted dry
Oil for frying (I like coconut oil)
4 medium or 8 small taco shells
Lime wedges and hot sauce
Make the yogurt sauce: In a small bowl, stir the green onions, chili, cilantro, yogurt, lime juice and olive oil (if using) together; season to taste with salt.
Make the slaw: In a large pot over medium heat, bring the vinegar and honey to a boil. Add the cabbage and onion and stir continuously for one minute. Remove from the heat and stir in the apple and pickled carrots. Add salt and pepper to taste; set aside.
Prep the tacos: Place the flour on a medium-sized plate and season liberally with salt and pepper. Place the eggs in a bowl large enough to hold one piece of fish. On a medium-sized plate, mix together the cornmeal, cumin, chili powder, salt and pepper.
Working with one piece at a time, dip the fish, to coat, in the flour, then the egg, and then the cornmeal. Place in a single layer on a plate or baking tray. Heat a frying pan over medium-high heat. Add enough oil to cover the bottom of the pan with at least 1/8-inch of oil. Cook the fish for 3 minutes, flip and cook until deep golden, 2 to 3 minutes.
Line each taco shell with yogurt sauce, add the fish, and top with drained slaw. Serve with lime wedges and hot sauce.