Catfish Tacos

So there is this great burrito cafe on Piedmont Avenue in Oakland that we affectionately call Baja. They have the greatest fish tacos in the world. They are also the home of the 18 dollar steak and lobster burrito. My friend Bryan got it once and he said it wasn't that great. However, that's the first time I've ever heard of anyone saying anything from Baja was "not that great", but it was an 18 dollar burrito. One of the best parts is that they have a nice little array of cheap drinks. Four dollar margaritas, mojitos, and cuba libres to accompany your chicken taco plate smothered in mole and sour cream. Yum.

My friends Bryan and MLE went out to Baja without me one time and brought me a fish taco. Although it was lukewarm, it was still the most delicious taco I've ever had. Blew those ridiculous expensivos across the bay at Mijita out of the water. Nicely fried fish, excellent cabbage relish. I tried to recreate them tonight, and I must say to my credit, that I was close!

Catfish Tacos (makes 4 big tacos, or probably 6 small ones)

You will need:

(for the fish)
About a pound of catfish, tilapia, or a similar boneless white fish
1/3 cup fine cornmeal
1/3 cup cornstarch
1/3 peanut oil
1 egg, beaten

(for the cabbage relish)
1 1/2 cups purple cabbage, shredded
2 small ripe tomatoes, diced
1 jalapeno, minced with seeds (if you like it spicy)
1 shallot, or half a red onion, minced
juice of 1 lime or 3/4 lemon
2-3 tablespoons rice vinegar
*If you like cilantro in your salsas, put a handful of chopped cilantro in too.

AND you'll need some tacos.

About an hour before you want to eat, prepare the relish by combining all the vegetables together in a tupperware with a lid and sprinkling the citrus juice and rice vinegar over it. Fasten the lid on the container and shake it up to combine. Chill for at least a half hour to combine the flavors while you prepare the fish.

Preheat your oven to 300 degrees, unless everyone is standing around the kitchen watching you cook and waiting to sit down to eat.

Combine the cornstarch and cornmeal in a bowl and keep near the bowl with the beaten egg. Slice the fish into manageable portions (deck of cards size or smaller). Put the oil in a preheated frying pan and wait til it's hot. (It's hot when you drop it a breadcrumb and it sizzles)

When the oil is hot, bread the fish pieces (by dipping first in the egg and then in the cornmix) and fry about 2 minutes on each side. Depending on the size of your frying pan, this may take a few batches. If the oil starts to get low, add some more!

When the fish is fried, put it in an ovensafe dish and place in preheated oven to keep it hot until you're ready to eat.

When you're ready to eat, put the fish in the taco and top with the relish. Serve with beans, rice, and cuba libres.

Cuba Libres

(Makes One)

1.5 - 2 oz light rum
juice of half a lime
cola

Combine all in a glass with ice and a toothpick parasol.

(I guess it's just a glorified rum and coke, but cuba libre just sounds so much better.)