You can find many more delicious recipes on Bonnie Stern's website.

CORNMEAL CRUSTED FISH TACOS WITH GUACAMOLE AND ASIAN SLAW

These gluten free, lactose free and cabbage free fish tacos are a hit with everyone, special diets or not. Look for corn tortillas at Mexican markets (or if you have a favourite Mexican restaurant you can ask if they will sell you a package).

Makes 6 servings

Ingredients

  • 6 cups shredded iceberg lettuce

  • 2 carrots, coarsely shredded (about 2 cups)

  • 2 green onions, thinly sliced on the diagonal

  • 2 tbsp chopped fresh cilantro

  • 1 clove garlic, minced

  • 3 tbsp seasoned rice vinegar

  • 1 tbsp wheat free tamari (check label)

  • 1 tbsp honey

  • 1 tsp toasted sesame oil

  • guacamole:

  • 3 tbsp lime juice (or to taste)

  • 1/2 tsp kosher salt

  • 1/2 jalapeno chile, seeds and ribs removed, finely chopped

  • 2 tbsp chopped fresh cilantro

  • 1 ripe avocado

  • fish:

  • 1 1/2 lbs white fleshed fish fillets such as haddock

  • kosher salt and freshly ground black pepper

  • 2 cups coarse cornmeal

  • 3 eggs

  • 1/3 cup vegetable oil

  • 12 6" corn tortillas

Method

1. Combine shredded lettuce with carrot, green onions and cilantro in a large bowl. Make dressing by whisking garlic with vinegar, tamari or soy sauce, honey and sesame oil. Reserve. Toss dressing with lettuce just before serving.

2. Prepare guacamole by combining lime juice, salt, jalapeno and cilantro. Mash in avocado coarsely. Cover surface directly with plastic wrap.

3. Cut fish into 12 pieces the size of fish sticks. Season with salt and pepper. Have cornmeal in one shallow bowl and beat eggs in another shallow bowl. Dip fish into cornmeal, then into eggs and then back into cornmeal. Place on a rack set over a baking sheet. Refrigerate until ready to cook. Heat oil in a heavy skillet. Add fish and cook, in batches, about 2 minutes per side (if fish is about 1/2" thick) until just cooked through and browned. Drain on paper towels.

4. Warm tortillas by holding over a gas flame until lightly browned and softened or wrapping in aluminum foil and warming about 5 to 10 minutes in a 350F oven. To assemble, arrange tortillas in a single layer on a work surface, spread with guacamole, top with a fish fillet and a spoonful of slaw. Roll up to eat.

More fantastic recipes available at Carroll & CO's website.

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PANKO CRUST HADDOCK + TARTAR SAUCE

Yield: 6 pieces
Prep time: 15 min.
Total time:  30 min.

Ingredients

  • Carroll & Co. Bloody Mix | 1 Oz.

  • Mayonnaise | 2 Tbsp

  • Sour Cream | 1 Tbsp

  • Pickle | 1 (diced)

  • Onion | 1/4 (diced)

  • Haddock | 6 Oz. Piece (cut into strips)

  • Salt & Pepper | Pinch each

  • Panko Bread Crumbs | 1/2 Cup

  • Italian Parsley | 1/4 Bunch (Chopped)

  • 1 Egg | Beaten

  • Oil | 3 Tbsp

Directions

1. For Tartar Sauce, mix Bloody Mix, Mayonnaise, Sour Cream, Pickle, Onion, Salt and Pepper together in a bowl and let set in fridge for about an hour before serving.
 
2. Mix Panko, Parsley, Salt and Pepper together in a second bowl and in a separate bowl beat 1 egg.

3. To crust fish, first dip into beaten egg and then in to the second bowl containing the Panko and completely cover.

4. Heat Oil in frying pan over medium-high heat and place the fish in until golden brown, then flip to the other side until golden brown.

5. Remove fish and place on a paper towel to drain excess oil before serving. Enjoy!