Fish Tacos

I made these for dinner yesterday and had a semi-unexpected fish-phobic guest join us. Since the fish was already cooked, he tried some skeptically and really liked it. Today this friend heralded me, saying, "You're the best cook in the world! You made fish taste good!" We are definite seafood fans around here, and these tacos didn't disappoint.

Fish Tacos:

Coleslaw--
1/2 small head green cabbage
1/2 head *radicchio
2 carrots
1/2 red pepper
2 green onions

Slice all vegetables very thin, grate carrots, and toss together. Dress with 3 tbsp olive oil, 1 tsp pepper, and 1 tsp salt. Mix well.

Spiced Mayonnaise--
1 cup mayonnaise
1 tsp garlic
1 tsp salt
1 tsp pepper
1 tsp smoked paprika

Mix together, set aside.

Battered Cod--
1 lb fresh cod filets, sliced into 1" wide strips
1 cup biscuit mix
2 eggs
water (enough to thin it out appropriately)
1/2 tsp garlic
1/2 tsp smoked paprika
salt, pepper, garlic, paprika, and flour... a few teaspoons of each.

Heat 2 quarts oil in a heavy bottomed pan or deep fryer until about 375 degrees. Also prepare a pan or plate with paper towels to drain your fish when done.

Mix together biscuit mix, eggs, garlic, and paprika and enough water to make a liquid batter. Set aside. Lay cod strips on a large platter or cutting board. Sprinkle with salt, pepper, more garlic, and paprika, and a generous dusting of flour. Shake off any excess flour, so that it is evenly dusted. Dip seasoned cod in the batter and deep fry in hot oil until golden brown and delicious. Remove from oil and get ready to eat!

If desired, brush your tortillas with butter and toast in a pan briefly before service. Or serve with regular tortillas. Put some of the spiced mayonnaise, coleslaw, and a piece of fried fish in each taco. Squirt with fresh lemon juice. Enjoy!

*Ingredient of the day: Radicchio. It looks a lot like red cabbage, but is smaller. It is actually a red lettuce, and is just a little spicy. Kind of a fun thing to try!