1 pound skinless 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, 1/4 teaspoon seafood seasoning salt, 1/4 teaspoon granulated garlic, 1/4 teaspoon black pepper, 1/4 cup cilantro, chopped, 3 teaspoon jalapeno pepper, finely chopped, 1/2 cup green cabbage, finely shredded, 1/8 cup romaine lettuce chopped, 3 large avocados, sliced, 1/4 cup cheddar cheese, shredded, 1/2 jack cheese, shredded, peanut oil for frying.

Wash the fish in cool water. Run your hand across the fish to make sure there are no bones.  If you find any bones, pick them out with tweezers.  Get out a bowl, add a cup of milk into the bowl.  Add the fish to the bow, soak the fish until you are ready to fry. 

While the fish is soaking, make up the fry mix.  Pour the fry and cornmeal into a paper bag along with the seasoning salt, garlic, and black pepper, shake to mix.  Set aside. 

Get out a heavy skillet, add at least 1/2 cup of oil to the skillet heat to 475-degrees. To get a tasty, crispy piece of fried fish, the oil MUST be hot.  Drop the fish into the fry mix a couple of pieces at a time, shake and coat the fish. Fry the fish to a golden brown on both sides.  Remove from the heat and drain on a wire rack.

Get out another skilled.  Add some oil to medium.  Add the tortillas, turn to heat on both sides.  With a tong, fold the tortilla in half, fry until golden brown.  Remove from the oil and drain on paper towels. If you decide to use flour tortillas, heat them, both sides, on an open flame.

Let’s assemble the tacos.  Add the fish, cabbage, lettuce, onions, bell pepper, cilantro, jalapeno peppers, avocado, and cheese.  Time to eat!

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