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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Fish Tacos   
    Categories: Seafood, Vegetables, Herbs, Chilies, Dairy   
         Yield: 5 servings   
       
         2 md Tomatoes; seeded, fine   
              - chopped   
         1 sm Red onion; peeled, fine   
              - chopped   
         1 cl Garlic; minced   
       1/2 c  Rough chopped cilantro   
         1    Jalapeno; halved lengthwise,   
              - seeded, in half moons   
       1/4 c  Mayonnaise   
       1/2 c  Sour cream   
         2    Limes; 1 halved, 1 in   
              - wedges   
              Salt & fresh ground pepper   
         1 tb Canned chipotle; fine   
              - chopped   
       1/2 c  Fine milled flour   
     1 1/2 ts Chilli spice mix   
       1/2 c  Milk   
       1/4 c  Peanut oil; + splash more   
              - for greasing pan   
              Pat of butter   
         1 lb Flounder or any firm   
              - white-fleshed fish; cut   
              - across the grain in 1/2"   
              - X 3" strips   
        12    (6") fresh corn tortillas   
         2 c  Shredded green cabbage   
              Tapatio or Cholula hot   
              - sauce   
       
     In a medium bowl, combine the tomatoes, onion, garlic,   
     cilantro and jalapeno.   
        
     In a small bowl, whisk the mayonnaise and sour cream   
     until combined. Season to taste with the halved lime,   
     salt, pepper and chipotle.   
        
     In a medium bowl, mix together the flour, chilli spice   
     and 1 1/2 teaspoons each of kosher salt and black   
     pepper. Pour the milk into another medium bowl, and   
     place the fish into it.   
        
     Pour 1/4 cup of the peanut oil into a 12" frying pan and   
     place over medium-high heat until it shimmers and is   
     about to smoke. Remove the fish pieces from the milk   
     bath and dredge them lightly through the flour mixture,   
     shaking to remove excess. Add the butter to the pan.   
     Place some fish pieces in the oil, without crowding   
     them, and cook until deep golden brown on one side, 3 to   
     4 minutes. Turn carefully and cook for 1 minute more.   
     Remove to a warmed, paper-towel-lined plate and sprinkle   
     with salt. Repeat with the remaining fish.   
        
     Meanwhile, lightly grease a skillet with a drizzle of   
     oil and set over medium heat. Heat the tortillas, one or   
     two at a time, until they are soft and hot. Keep them   
     warm, wrapped in a dish towel.   
        
     Fill each tortilla with 3 pieces of fish, browned side   
     up, followed by tomato salsa and a pinch of cabbage.   
     Drizzle with the cream sauce. Serve 2 to 3 tacos per   
     person, with lime wedges and hot sauce on the side.   
        
     By: Sam Sifton   
        
     Yield 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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