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)
Instructions
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.