As a child I hated it when my mother would put fruit in a savoury dish, but she did it a lot anyway. My dad who was a pilot, was crazy about anything sweet and salty and since he was gone for 5 to 10 days at a time when he was on duty, when he was home I knew we would be having many “weird”grown up dishes. And in those days, kids didn’t get anything different just because they didn’t like it. No frankfurters or apple sauce instead of veggies for us.
I grew up eating Boeuf Stroganoff, Geschnetzeltes, Goulash and Crêpe Suzette for dessert. My mother is a great cook and has been for as long as I can remember, her party foods were famous when I was a kid, I mean I was aware of it even back then when I didn’t really care about food or cooking. Her friends were always raving about it, and they still do. She still has great dinner parties and I truly hope I will too at that age, how great would that be. Any way, what I am getting at is, that thanks to all that hip 80s food , I now love anything with fruit in it.
So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.
1 lb. firm white fish cut in large-ish chunks
1/2 C. fine polenta + 1/2 C. white flour, mixed
2 eggs beaten
1/4 C. milk
1/4 C. vegetable oil for frying
2 large onions, sliced thin
1/4 C. lemon juice and some beet juice (optional)
2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
1 cucumber, washed and grated coarse
1 C. Plain Yoghurt
1/4 C. mayonnaise
1 clove of garlic, peeled and grated
salt and pepper
a handful of Cilantro, chopped
8 Tortillas to serve, whole wheat or regular
2 C. shredded Iceberg lettuce to serve
Lime wedges to serve
1/2 C. pomegranate seeds to serve
Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
Next put the fish chunks in one bowl, season generously with taco seasoning.
In an other bowl, beat the two eggs and add the milk.
In a third bowl, mix the polenta with the flour.
Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
Meanwhile heat the tortillas. To serve spoon a generous amount of the cilantrotzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds. Serve with lime wedges.
Looking for more great recipes to try? Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli