Ingredients
3/4 lb. firm-fleshed white fish, such as cod or tilapia
1/2 c. flour
2 tsp. such as Old Bay
Cooking oil (I use peanut oil for frying.)
5 flour tortillas
1/2 small head of green cabbage
1 mango
1/2 c. ketchup
1/2 c. sour cream
Preparation
Step 1Put the fish, flour, and seasoning in a plastic bag. Shake the bag until the fish is well-coated.Step 2Heat 1⁄4 inch of oil in the skillet until it’s hot enough to make a drop of water sizzle. Use tongs to lift each piece of fish out of the bag, shake off any excess flour, and put it in the hot pan.Step 3Fry the fish for 3 to 5 minutes on each side, using tongs to flip it. Use the tongs to transfer the cooked fish to paper towels to drain. Turn off the stove. (Don’t dispose of the used oil until it’s cooled, and don’t pour it down the sink—it will clog the plumbing. Ask your parent what do to with it.)Step 4For the Baja Sauce: Stir the two ingredients together until well combined. That’s it!Step 5Stuff each tortilla with cabbage, fish, mango, and Baja Sauce.
