Ingredients

Masa-dusted Alaska Pollock:
5 ounces Masa Harina
5 ounces yellow corn meal
1-1/2 ounce kosher salt
1 ounce cayenne
5 teaspoons sugar
5 teaspoons onion powder
5 teaspoons garlic powder
1 Tablespoon black pepper
4 pounds Alaska Pollock fillet, cut in 1' pieces

Directions:
1. Combine masa and corn meal with seasonings - can be made in large batches and stored in a container with a tight-fitting lid at room
temperature for several days.
2. In a small bowl, toss pollock and seasoned masa together to coat evenly.
3. Pour pollock into a wire strainer over a bowl and shake off extra masa seasoning.
4. Fry pollock in a 365 to 375F fryer for 1 to 2 minutes, or until internal temperature reaches 145F.
Yield: approx. 12 oz. seasoned masa - use 1 oz. seasoned masa to 5 oz. fish

Mango Pico de Gallo:
12 ounces mango, peeled and diced
10 ounces cherry tomatoes, halved
3 ounces red onions, diced
cup fresh cilantro, chopped
2 Tablespoons fresh lime juice
2 teaspoons jalapeos, minced
1 teaspoon kosher salt
Hot sauce to taste

Directions:
1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate.
Yield: approx. 24 oz.

Chipotle Cream:
12 ounces sour cream
2+ teaspoons Chipotle Peppers in Adobo Sauce, pureed, prepared

Directions:
1. Combine sour cream and chipotle in a stainless steel bowl. Season with additional chipotle, to taste.
Yield: approx. 12 oz.

Cabbage & Radish Salad
6 ounces Napa cabbage, shredded
4 ounces radishes, thinly sliced
2 ounces fresh cilantro sprigs

Directions:
1. Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate.
Yield: approx. 12 oz.

Assembly
4 corn tortillas each, heated
4 to 5 ounces Masa-dusted Alaska Pollock
1 ounce Cabbage & Radish Salad
1 ounce Chipotle Cream
2 ounces Mango Pico de Gallo
2 lime wedges each

Description

View Full Recipe