In “Fish Without a Doubt,’’ authors Rick Moonen and Roy Finamore dip fish fillets into a cornmeal and Bisquick batter, fry the fish until golden, and serve it with corn tortillas and radishes, avocado, Napa cabbage, and mango salsa. Use thin pieces of firm white fish.
|1||ripe mango, peeled, pitted, and cut into tiny dice|
|1/2||red onion, finely chopped|
|1/2||red bell pepper, finely chopped|
|1||small serrano chili pepper, cored and chopped (with seeds)|
|1/2||cup orange juice|
|Juice of 1 lime|
|2||tablespoons olive oil|
|2||tablespoons chopped fresh cilantro|
|Salt, to taste|
2. Toss well, cover, and refrigerate for 1 hour.
|1/2||cup yellow cornmeal|
2. Cover and set aside at room temperature for 30 minutes.
|Vegetable oil (for deep-fat frying)|
|1||pound skinless boneless firm-fleshed white fish (such as cod, haddock, or pollock), cut into 6 pieces|
|Salt and pepper, to taste|
|1||bunch radishes, trimmed and thinly sliced|
|1||avocado, pitted, skinned, and tossed with the juice of 1/2 lime|
|1||Napa cabbage, cored, thinly sliced, salted, and tossed with the juice of 1 1/2 limes|
2. In a large deep Dutch oven, heat 3 inches of oil until it reaches 365 degrees on a deep-fat thermometer.
3. Sprinkle the fish with salt and pepper. Use a bamboo skewer to lower the fish, one piece at a time, into the batter so it’s coated all over. Hold the fish over the bowl so the excess batter drips off. Still holding the skewer, lower the fish halfway into the hot oil. Hold it there for 3 seconds, then give the skewer a little shake to release the fish. Batter and fry more fish, but do not crowd the oil; you’ll need to do at least one more batch. Fry the fish for 4 minutes, turning it with a slotted spoon, or until it is golden brown. Use the spoon to transfer the fish to the rack to drain.
4. In a dry skillet, reheat the tortillas one at a time, turning often, until they are hot but not crisp. Arrange a tortilla on each of 4 plates. Add salsa, fish, radishes, avocado, and cabbage. Adapted from “Fish Without a Doubt’’