Good Day Cafe: Fish Tacos

Good Day Cafe: Fish Tacos

Chef and caterer Anthony Dimeglio prepared cornmeal crusted fish tacos in Monday's Good Day Cafe.

Dimeglio met with President Obama when he visited Staten Island following superstorm Sandy.  Demeglio's home was destroyed by the storm.

cookingclassesdimeglio.com

Fish Tacos serves 4

2 pounds tilapia cut into 3oz pieces.

2 egg whites

1 cup cornmeal

Pinch of smoked habanero powder

2 cups shredded purple cabbage

5 or 6 or 1 cup cut into matchsticks radishes

1/4 cup shredded iceberg lettuce

2 tablespoons picked cilantro

1 to 2 jalapeno depending on heat level

1/2 cup reduced fat sour cream

1 tablespoon of your favorite hot sauce

8 whole wheat tortillas

4 limes

1/4 cup cut scallion for garnish

Salt and pepper

1/2 cup olive oil plus some for finish

DIRECTIONS:

-Mix the egg whites in a bowl

-Whisk cornmeal, habanero powder, salt and pepper to taste

-Dip fish into egg white then bread with cornmeal mixture

-Pour olive oil in frying pan heat oil at medium heat when oil is hot enough almost smoking place fish inside pan to cook.

-Meanwhile combine in a bowl cabbage, iceberg lettuce, jalapeno, cilantro, and radish season with salt and pepper and squeeze 1-2 limes depending on taste and drizzle with a little olive oil and mix.

-In a separate bowl combine sour cream, hot sauce, salt and pepper to taste and whisk to make cream

-Put tortillas on open flame to get a slight char

-Remove from flame and spoon on cream in the middle of tortilla and spread it evenly

-Pull out fish from heat and place it on paper towel to remove excess oil and season with salt

-Add the fish to the tortilla and top with radish and cabbage salad

-Garnish with lime wedges and scallion