Baja Fish Tacos with Fresh Pico de Gallo

• 1 pound Fresh Rock Cod Fillet, Cut Into Strips Of 2-3 Oz. Portions
• 1/4 cups All-purpose Flour
• 1/4 cups Cornmeal
• 1/2 teaspoons Kosher Salt
• 18 teaspoons Fresh Ground Black Pepper
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Garlic Powder
• 1 whole Egg, Beaten
• 2 Tablespoons Water
• 1 quart Canola Or Vegetable Oil
• 6 whole Good Quality Corn Tortillas
• 1/2 heads Medium Cabbage, Thinly Sliced
• 1 cup Fresh Pico De Gallo Salsa (recipe Below)
• 1/2 cups Creamy White Dill Sauce (recipe Below)
• 2 whole Medium Tomatoes On The Vine, Diced
• 1/2 whole Small Red Onion, Chopped
• 1/2 teaspoons Jalapeno Pepper, Seeded And Finely Chopped
• 4 sprigs Cilantro, Roughly Chopped
• 1 whole Green Onion, Finely Chopped
• 1 clove Garlic, Minced
• 1 Tablespoon Fresh Lime Juice
• 18 teaspoons Kosher Salt
• 18 teaspoons Freshly Ground Black Pepper
• 18 teaspoons Cumin
• 1/2 cups Mayonnaise
• 1/2 cups Plain Yogurt
• 2 Tablespoons Lime Juice (1/2 Of A Lime Will Yield Approximately 2 Tablespoons)
• 1 teaspoon Jalapeno Pepper, Minced
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Cumin
• 1/2 teaspoons Dried Dill Weed
• 18 teaspoons Garlic Powder

1. For the pico de gallo:
2. Combine all ingredients in a medium bowl.
3. Season with additional salt, lime, pepper and/or cumin to taste.
4. Let sit for at least 30 minutes.
5. For the Creamy White Dill Sauce:
6. Combine all ingredients in a small bowl.
7. Season with additional salt, lime, pepper and/or cumin to taste.
8. Refrigerate for 30 minutes.
9. For the fish:
10. In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder.
11. In a separate dish, combine egg with 2 Tablespoons of water.
12. Pour oil into a large (12-inch) skillet to a depth of 1/4 inch.
13. Heat oil on high heat until hot and then turn to medium high heat.
14. Dip fish into egg mixture and then dust lightly with flour-cornmeal mixture.
15. Fry in the hot oil until golden brown on all sides, approximately 4-6 minutes.
16. Remove promptly and drain on a plate covered with paper towels.
17. Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.
18. To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference).
19. Drizzle fish with desired amout of Creamy White Dill Sauce and pico de gallo.
20. Top with sliced cabbage.
21. Enjoy!

cod fillet, allpurpose, cornmeal, kosher salt, ground black pepper, cayenne pepper, garlic, egg, water, vegetable oil, corn tortillas, cabbage, salsa, tomatoes, red onion, jalapeno pepper, cilantro, green onion, clove garlic, lime juice, kosher salt, freshly ground black pepper, cumin, mayonnaise, yogurt, lime juice, jalapeno pepper, cayenne pepper, oregano, kosher salt, cumin, garlic

Taken from tastykitchen.com/recipes/main-courses/baja-fish-tacos-with-fresh-pico-de-gallo/ (may not work)