Blue Corn Crusted White Fish Tacos
(Red Mesa Grill)


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Ingredients

2 8-10 oz whitefish filets
1/2 cup Flour
1 Egg
1/2 cup Milk
2 cups Crushed blue corn tortilla chips
Roasted Corn Salsa
4 Corn on the cob
1 Red bell pepper (small diced)
1 Green bell pepper (small diced)
4 Green onions (thinly sliced)
1 1/2 tsp Minced fresh garlic
1/4 cup Fresh limejuice
1/4 cup Vegetable oil
1 1/2 tsp Tabasco sauce
1/2 tsp Salt
1/4 tsp Cayenne pepper
1/4 cup Fresh chopped parsley

Instructions

For Whitefish:

Skin and pin bone whitefish filet, and cut into 6 pieces, season with salt and fresh ground pepper.

Set up for standard breading procedure. Place flour in a small shallow bowl, combine egg and milk in a small shallow bowl, and crush blue corn tortilla chips with a food processor or rolling pin until they are the size of small peas.

First dredge whitefish in flour, then egg wash and then crushed blue corn tortilla chips, pressing down on tortillas to make sure they stick. (The prepared filets may be chilled fro up to 2 hours before frying). Pan fry prepared filets in 350 degree vegetable oil in a heavy sauté pan.

For Roasted Corn Salsa:

Peel the ears of corn and grill outside until golden brown, cool and remove from the cob and place in a mixing bowl.

Dice bell peppers (small), slice green onions and minced garlic, add to roasted corn and mix.

Combine fresh lime juice, vegetable oil, Tabasco, salt, cayenne, and chopped parsley and pour over corn mixture and blend. Cool until ready to use.
 
 
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