I had this Mexican bug for a week which never happened before. I must have prepared Mexican dishes three times within that week for dinner. Even my hubby was taken aback coz of my craving for tacos which I used to take for granted. My hubby had to twist my arm just to prepare Tex-Mex, the Old Paso kind. My travel to Mexico helped me appreciate their food even more.
Flounder, sliced into thin strips
Salt and Pepper
Crackermeal for breading
4-inch Flour or Corn Tortilla
Served with Roasted Tomatillo sauce, Pico de Gallo, Shredded Iceberg Lettuce
Heat oil in a deep pan, enough to submerge the fish. Season fish with salt & pepper then coat with crackermeal. Deep fry for atleast 2 minutes or less. Line plate with paper towels to absorb the excess fat. Meanwhile, heat up a non stick pan, lightly toast tortillas or until heated through. Place fried fish strips on the tortilla and top with lettuce, relish and sauce. Buen Provecho!
Roasted Tomatillo Sauce (optional: Substitute Tomatoes if Tomatillos aren't available)
1 lb Tomatillos
2 Tbsp Oil
Soak in warm water and remove husks. Place on a sheet pan and roast at 425 degF for atleast 20 mins. or until charred. Puree in a blender. Heat oil in a sauce pot, pour the puree and let it simmer until thick. Season with salt and pepper.
Note: If using Tomatoes, roast them with 3 garlic cloves and 1 small onion (chopped)
Pico de Gallo/ Tomato Relish
5 Tomatoes, small dices
3 Tbsp Onion, small dices
1/2 Jalapeno or Serrano pepper, seeded and small dices
3 Tbsp Cilantro, chiffonade
Juice of one lime (or more if needed)
Combine all the ingredients. Also good on grilled Steak with salad, so it's okay to make extra.