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posted: 9/25/2013 6:03 AM

AquaCODte Tacos

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  • Lynn Fors worked cod into enchiladas and tacos for the Cook of the Week Challenge.

       Lynn Fors worked cod into enchiladas and tacos for the Cook of the Week Challenge.
    John Starks | Staff Photographer

 

Canola oil for cooking

1 egg

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1 cup milk

cup flour

cup bread crumbs

cup corn meal

teaspoon cumin

teaspoon all purpose seasoning

1/8 teaspoon chili powder

Cracked black pepper to taste

teaspoon salt

1 pound fresh cod fillets

Tortillas, corn or flour

AvoCODo salsa

2 small tomatoes, diced

1 small avocado, diced

cup chopped red onion

cup chopped cilantro

1 lime, juiced, for about 3 tablespoons

1 teaspoon dried oregano

1 garlic clove

Sea salt

Cracked black pepper

cup canola oil

3 tablespoons vinegar

Heat oil in pan on medium heat.

Set up two shallow dishes, such as pie tins. Place the milk and egg in one and whisk together. Place the flour, bread crumbs and cornmeal together in the other with seasonings and blend.

Slice cod fillets into bite-size pieces then dip into the milk and egg, then flour and cornmeal mixture. Make certain the oil is hot in pan, then place pieces of fish into frying pan. Cook about 4-5 minutes each side, or lightly browned. Place on a paper towel to drain excess oil.

For the salsa: In a bowl, place the tomatoes, avocado, onion, cilantro.

In a measuring cup, place the oil, vinegar, lime juice, garlic, oregano, salt and pepper. Whisk together, like a dressing and pour over the mixture with tomatoes and avocado. Toss to coat and place in refrigerator. Place pit of avocado in mixture so the avocado doesn't turn brown.

To serve, plate the cooked cod on the tortilla and add the avocado salsa.

Serves five to six.

Lynn Fors

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