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Fish Tacos with Tomatillo-Radish Salsa
Fish Tacos with Tomatillo-Radish Salsa Photo courtesy of Antonis Achilleos

Because you’re a gal who loves a good time, you know nothing says weekend like a Mexican fiesta. Next time around, we suggest looking to cookbook author Cree LeFavour for menu inspiration. In her new seafood-focused cookbook, Fish, LeFavour shares her recipe for cornmeal-crusted fish tacos and a citrus-scented tomatillo-radish salsa. Surrounded by ample fixings and colorful cocktails, this spread will start your weekend off on a very festive note.

Makes 4 servings (plus about 2 cups salsa)
Start to Finish: 1 hour

Ingredients

Tomatillo-Radish Salsa

½ pound tomatillos, peeled

8 radishes, trimmed

3 scallions, white and light-green parts only, thinly sliced

½ cup roughly chopped cilantro leaves

2 garlic cloves, minced

1 serrano chile, minced

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon cumin seeds, toasted and lightly crushed

1 tablespoon freshly squeezed lime juice

Fish Tacos

12 to 16 small corn tortillas

6 ounces queso fresco, crumbled

1 cup Mexican crema or low-fat sour cream

2 Hass avocados--pitted, peeled and roughly chopped

2 teaspoons freshly squeezed lime juice

1½ teaspoons kosher salt

1 pound catfish

1 egg

1 cup all-purpose flour

½ cup cornmeal

¼ teaspoon cayenne pepper

¼ cup vegetable oil

Flaky salt, such as Maldon, for seasoning

Directions

1. Make the salsa: Prepare an ice-water bath. Bring a medium pot filled with water to a boil and blanch the tomatillos for 1 minute. Transfer the tomatillos to the ice-water bath to cool, then drain, pat dry, core and coarsely chop. Thinly slice the radishes, then cut across the slices to create small batons. In a medium serving bowl, combine the tomatillos with the radishes, scallions, cilantro, garlic, chile, salt, cumin seeds and lime juice. Season to taste with additional salt, if needed, and set aside.

2. Make the tacos: Preheat the oven to 200º. Wrap the tortillas tightly in foil, crimping the edges carefully so that no air can get in, and put them in the oven. Put the queso fresco and the crema in two small bowls, cover and refrigerate. Toss the avocados with the lime juice and ½ teaspoon of the kosher salt. Cover and set aside.

3. Cut the catfish into ½-inch-thick slices and set aside. Crack the egg into a medium bowl and beat. In a separate medium bowl, combine the remaining teaspoon kosher salt with the flour, cornmeal and cayenne pepper; set aside.

4. In a large cast-iron skillet set over medium-high heat, warm the vegetable oil. Working in batches, dip the fish into the egg and then into the flour mixture before placing it in the hot oil. Cook for 2 to 3 minutes per side, depending on the thickness of the fish. Transfer the fish to an ovenproof plate and sprinkle it with a pinch of flaky salt. Place the plate in the oven with the tortillas to keep warm while preparing the remaining fish.

5. When you’re ready to eat, bring the queso fresco, crema, avocados, salsa, tortillas and fish to the table. To serve, pass the fixings and build your own tacos.

Finishing Touches

It's the details that count! Try these tips

  • Discover more great seafood feasts in Fish.

  • Looking for a boozy beverage to serve with this meal? We recommend Mexico’s favorite tequila-based cocktail, the Paloma.

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