Fish tacos with radish slaw
Instructions:
- Slaw:
- 2 cups finely shredded savoy cabbage or other green cabbage;
- 1 tablespoon kosher salt;
- 1⁄2 cup thinly sliced radishes;
- 1⁄4 cup thinly sliced scallions or spring onions (white and tender green parts);
- 1 tablespoon rice wine vinegar;
- 1 tablespoon fresh lime juice;
- 1 tablespoon honey;
- 1 tablespoon extravirgin olive oil;
- 1⁄4 teaspoon ground black pepper.
- Tacos:
- Vegetable oil spray;
- 4 catfish or other thin, mild fish fillets, cut in half crosswise (about 4 ounces each);
- 1⁄2 teaspoon kosher salt;
- 1⁄4 teaspoon ground black pepper;
- 1⁄2 cup instant or allpurpose flour;
- 1⁄4 cup fine cornmeal or corn flour (masa);
- 1 tablespoon chili powder, or to taste;
- 1⁄2 cup mayonnaise;
- 3 tablespoons fresh lemon or lime juice;
- 8 small flour tortillas, warmed for serving;
- Sour cream or crema, for garnish.
- For the slaw:
- Toss the cabbage and salt together in a colander. Let drain for at least 2 hours at room temperature. Rinse the cabbage, pat dry, and transfer into a bowl. Add the radishes and scallions. Whisk together the vinegar, lime juice, honey, and oil in a small bowl and season with the pepper. Pour the dressing over the cabbage mixture and toss to coat. Use the slaw soon, or cover and refrigerate. Stir well before serving.
- For the tacos: Position rack in top third of oven and preheat to 500°F. Mist a rimmed baking sheet with the spray or line with nonstick aluminum foil.
- Season the fish on both sides with the salt and pepper. Whisk together the flour, cornmeal, and chili powder in a shallow dish. Stir together the mayonnaise and lemon juice in a small bowl. Spread a thin layer of the mayonnaise mixture on both sides of the fish, then coat with the flour mixture, shaking off any excess. Arrange the fish in a single layer on the prepared baking sheet.
- Bake until the crust is crisp and golden and the fish is cooked through, about 10 minutes. Serve at once in the warm tortillas with a little slaw and a dollop of sour cream. Serve the rest of the slaw on the side.
- Make-ahead note: You can make the slaw up to 2 days ahead. Store covered and refrigerated. Stir well and check the seasoning before serving.