After a last-minute appetizer? Don’t look further. You can whip up these tacos on a whim, with nothing for inspiration but a pineapple sitting on the counter. Those tacos are juicy and bright and zippy and crunchy in all the right ways, awakening palates that have become somewhat inured, now, to months of sweetly tender roasted root vegetables.
For the fish
2-3 large haddock fillets
Splash of milk
1/2 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
3/4 teaspoon chili powder
Pinch chipotle powder
Twist of freshly ground pepper
Olive oil, for sautéing
For the salsa
1 can crushed pineapple, drained of its’ juice
1/2 small onion, diced finely
1/2 cup/large handful cilantro, chiffonade
For the mayo
Equal parts mayonnaise and sweet chili sauce, depending on how many you are serving
Before preparing the fish, mix together the sweet chill mayo, and combine the ingredients for the cilantro pineapple salsa in a small bowl.
If you are using homemade tortillas, now’s the time to make them too. This is my go-to recipe for homemade tortillas.
Pat the fish dry with paper towel. Crack the egg and pour the milk into one wide bowl. In another bowl, combine the cornmeal, flour and spices.
Splash a good glug of olive oil in a large frying pan and heat on medium-high until the oil is shimmering. Dredge the fish in the egg and milk mixture first, then the flour mixture, ensuring it is thoroughly coated. Place the fish in the hot frying pan and cook until the coating has browned. Flip, and brown the opposite side.