flounder tacos


1 pound flounder fillets, 1/2 cup seasoned fish fry, 1/8 cup yellow cornmeal, 1/3 cup green bell pepper, chopped, 1/4 cup red onions, chopped, 2 Roma tomato, chopped, 1/4 teaspoon seafood seasoning salt, 1/4 teaspoon granulated garlic, 1/4 teaspoon black pepper, 1/8 teaspoon ground cumin, 2 tablespoons cilantro, chopped, 1 teaspoon jalapeno pepper, finely chopped, 1/2 cup green cabbage, finely shredded, 2 large avocados, 10 cherry tomatoes, cut in half, peanut oil for frying.

Get out a paper bag, pour the fish fry and cornmeal into the bag.  Shake the bag to mix the fish fry and cornmeal,  add the fish and shake to coat. Get out a heavy skillet add at least 1/2 cup of oil to the skillet and heat to 475-degrees. In order to get tasty crispy fried fish, the oil MUST be hot.  Fry the fish to a golden brown on both sides.  Remove from the heat and drain on a wire rack.

Rough chop the fish. Remove the oil from the skillet, leaving about 1  1/2 – 2 tablespoons, add the bell pepper, and onions fry until they are crisp and tender.  Add the salt, pepper, garlic, and cumin, mix well, remove from the skillet. Dump this mixture into a bowl and allow to cool. When cool add the cabbage, jalapeno peppers and cilantro mix well, set aside.  Heat the flour tortillas.  Spoon fill the vegetable and fish mixture to one side of the tortilla fold in half and serve.

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