|Name: dompfa ben
Corbina, like other nearshore, white meat croakers, lends itself to fish tacos!
I cut the fish into 0.5 X 0.5 x 3 inch strips. Dry with a paper towel, and dip into flour, then egg, then seasoned corn flake crumbs. Fry on each side in hot oil until golden brown.
Serve on heated corn tortillas (note: the only way to heat a corn tortilla correctly is to do so by placing TWO tortillas together, with the "smooth" sides out and the "rough" sides in) with shredded cabbage, ranch dressing and FRESH salsa roja (recipe below). Rice and beans on the side. Yum.
One can of diced tomatoes
3 - 5 fresh tomatoes, diced
One medium onion, finely chopped
One handful of fresh cilantro tops, finely chopped
Juice from a lime or two
Canned jalapenos (the whole ones are hotter, but you can buy the nacho ones if you want...I chop them up finely no matter what)
Salt and Pepper, Garlic Salt
Mix all the veggie ingredients in a big bowl, stirring as you go. Add salt and pepper to taste, garlic powder if you're into that sort of thing. A splash of oil gives it a smoother texture, but it's not necessary. Add jalapenos as needed to spice it up. Try to keep the cilantro stems to a minimum.
Splash of vegetable oil (optional)
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