INGREDIENTS:Cornmeal-Crusted Croaker:
8 croaker fillets, bones removed
2 cups cornmeal
as needed, canola oil
1 cup flour
3 eggs, whisked together for egg wash
Cumin-Scented Taco Shells:
1 cup all-purpose flour
1 cup cornmeal
1 tsp. baking powder
½ tsp. salt
½ tsp. sugar
1 Tbsp. butter
½ cup water (approximate)
¼ tsp. ground cumin
Corn Relish:
2 ears corn
½ small red onion, diced
1 tomato, peeled, seeded and diced
1 pickled jalapeño, finely diced
1 Tbsp. chopped cilantro
1 lime, juiced
to taste, salt
Cilantro Lime Crème Fraiche:
½ cup crème fraiche or sour cream
1 lime, juiced and zest finely chopped
1 tsp. cilantro, finely chopped
to taste, salt DIRECTIONS:For Cornmeal-Crusted Croaker:
Heat cast-iron pan on medium-to-hot heat. Fill pan ½ inch high with canola oil. Dust croaker fillets in flour and shake off excess. Lay them in egg wash, then coat in cornmeal so they are nicely breaded. Cook 1-2 minutes on each side, or until they are golden brown. Place on cooling rack in sheet pan and keep warm in oven.
For Cumin-Scented Taco Shells:
Preheat oven to 375°F. In mixing bowl, sift together dry ingredients. Cut in butter and mix until flour looks like small peas. Add water to make soft dough. Knead dough 3-5 minutes. Cover and let rest 30 minutes. Roll out dough to desired thickness, and cut to desired shape with cookie cutters or knife. Bake in oven, cook on flat top, or fry. Place on wooden dowel to let cool in a taco shape. Makes 8 6 inch diameter shells.
For Corn Relish:
For corn, bring salted water to rolling boil. Blanch for 3-4 minutes; cool in ice bath. When cool, take kernels off cob and reserve. For tomatoes, in boiling water, blanch for 15 seconds or until skin breaks; place in ice bath to cool. Peel off skin and cut into quarters. Remove seeds and pulp. Dice. For relish, mix all ingredients together and season with salt.
For Cilantro Lime Crème Fraiche:
Mix all ingredients together, thoroughly.
To serve: On four hot plates, place the taco shells in center, lay croaker in taco shell and spoon corn relish into taco. Garnish with cilantro lime crème fraiche. SERVINGS:4 servingsFrom:Dale Reitzer, Acacia Restaurant, Richmond, Virginia