- For the fish:
- 1 lb any white fish (tilapia, cod, even shark!)
- 1 teaspoon ground cumin
- 1/4 t anise seed, crushed
- 1/2 t black pepper, crushed
- 1/2 t chili powder
- 1/2 t salt
- 1/4 cup (heaped, not leveled) cornmeal
- 2 T vegetable oil (might need 3 to coat a large skillet)
- For the toppin’:
- 2 cups thinly sliced cabbage
- 1/3 cup diced onion
- 1/4 c chopped cilantro
- 1/2 jalapeno, minced (use more if you want it hotter; remove seeds if you want it less hotter)
- 1 lime (should give you about 2 tablespoons)
- 1 t salt
- 1–2 T mayonnaise (start with one, add more if you feel like it)
- For fish: Combine spices and cornmeal.
- Cut fish into 8 even-sized pieces and roll in cornmeal mixture. Set it aside while you make the toppin’ and the cornmeal will adhere better when you cook it.
- When you’re ready to cook: Heat your skillet up real good on high heat and add the oil. Let that heat up a minute.
- Put in the fish and let it set still for about 3 minutes.
- When you can lift it easily and it doesn’t stick, flip it and turn your heat down to medium-high.
- Cook another 3 minutes until you cut one open and it’s not raw, it should be opaque white, not transluscent pink-white.
- For toppin’: Combine vegetables with lime juice and salt. Mix it up good. Add mayonnaise right before serving.
- Heat up tortillas on the stove or microwave. I like corn. You might like flour. If your tortillas are kinda dried out, sprinkle a little water on them and then heat them up.
- Eat em.