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  • Recipe adapted from "Fish" by Cree LeFavour (Chronicle Books)
  • Tomatillo-Radish Salsa
  • 1/2 pound tomatillos, peeled
  • 8 radishes, trimmed
  • 3 scallions, white and light-green parts only, thinly sliced
  • 1/2 cup roughly chopped cilantro leaves
  • 2 garlic cloves, minced
  • 1 serrano chile, minced
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon cumin seeds, toasted and lightly crushed
  • 1 tablespoon freshly squeezed lime juice
  • Fish Tacos
  • 12 to 16 small corn tortillas
  • 6 ounces queso fresco, crumbled
  • 1 cup Mexican crema or low-fat sour cream
  • 2 Hass avocados--pitted, peeled and roughly chopped
  • 2 teaspoons freshly squeezed lime juice
  • 1 1/2 teaspoons kosher salt
  • 1 pound catfish
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil
  • Flaky salt, such as Maldon, for seasoning


Cooking time 60mins
Adapted from


Step 1

1. Make the salsa: Prepare an ice-water bath. Bring a medium pot filled with water to a boil and blanch the tomatillos for 1 minute. Transfer the tomatillos to the ice-water bath to cool, then drain, pat dry, core and coarsely chop. Thinly slice the radishes, then cut across the slices to create small batons. In a medium serving bowl, combine the tomatillos with the radishes, scallions, cilantro, garlic, chile, salt, cumin seeds and lime juice. Season to taste with additional salt, if needed, and set aside.
2. Make the tacos: Preheat the oven to 200º. Wrap the tortillas tightly in foil, crimping the edges carefully so that no air can get in, and put them in the oven. Put the queso fresco and the crema in two small bowls, cover and refrigerate. Toss the avocados with the lime juice and ½ teaspoon of the kosher salt. Cover and set aside.

3. Cut the catfish into ½-inch-thick slices and set aside. Crack the egg into a medium bowl and beat. In a separate medium bowl, combine the remaining teaspoon kosher salt with the flour, cornmeal and cayenne pepper; set aside.

4. In a large cast-iron skillet set over medium-high heat, warm the vegetable oil. Working in batches, dip the fish into the egg and then into the flour mixture before placing it in the hot oil. Cook for 2 to 3 minutes per side, depending on the thickness of the fish. Transfer the fish to an ovenproof plate and sprinkle it with a pinch of flaky salt. Place the plate in the oven with the tortillas to keep warm while preparing the remaining fish.

5. When you’re ready to eat, bring the queso fresco, crema, avocados, salsa, tortillas and fish to the table. To serve, pass the fixings and build your own tacos.

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