Rockfish Tacos

[NELLIE]

Rockfish Tacos

Fish
2 pounds rockfish cut into 3- x 1-inch strips
2 cups buttermilk
3 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon hot sauce
1/2 cup cilantro, chopped
1/2 teaspoon cayenne
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon salt
2 cups flour
Vegetable oil (for frying)
15 5-inch fresh corn tortillas

Corn and Peach Salsa
1 16 oz. bag frozen peaches, thawed and chopped
1 cup red pepper, diced
1 cup frozen corn, roasted
3/4 cup cilantro, chopped
1/4 cup red onion, diced
1 chopped jalapeno, seeded and diced
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper to taste

Creamy Tartar Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon Dijon mustard
Salt and pepper to taste

Hint
This recipe calls for 2 to 3 limes and 1 bunch of cilantro. It serves 5, with 2 tacos per person.

Lightly oil and salt the corn, then roast at 375 degrees F for 10 minutes. Mix the buttermilk, salt, lime juice, lime zest, hot sauce, and cilantro in a large bowl. Add the rockfish and let stand for one hour.

In a medium bowl, combine all the ingredients for the salsa. In another bowl, mix all the ingredients for the tartar sauce. In a large bowl, mix the flour, salt, cayenne, cumin, and chili powder.

Heat a large skillet with the vegetable oil, filling about an inch up the sides of the pan to reach 350 degrees F. Take the fish out of the buttermilk mixture in batches and dredge them in the flour mixture. Shake off the excess flour and add them to the hot oil. Cook the fish for 4 to 5 minutes. Drain on paper towel and salt immediately. In a small sauté pan, heat a small amount of oil and fry the corn tortillas. When all the components are prepared, fill each tortilla with the fried fish, tartar sauce, and salsa

[24/7 BAIT CO.]

i watched boby flay do a similar recipe last night, yours sounds great, i goota try it