Cornmeal Crusted Cod Tacos with Poblano Cream                            Serves 4

By Jeremy Niehuss 

Fish Dredge
½ cup all-purpose flour
¾ cup fine cornmeal
¼ cup cornstarch
2 teaspoons kosher salt
2 teaspoons ancho powder
2 teaspoons smoked paprika
2 teaspoons garlic powder

Frying the Fish

High heat oil for deep fat frying
1 ½ pounds fresh cod, cut into 3 inch strips
Kosher salt

To Finish
12 corn tortillas
Corn Salsa – Recipe below
Poblano cream – Recipe below

1.      To make the dredge whisk all the ingredients together in a mixing bowl. 

2.      To fry the fish heat the oil to 350°F in a deep fat fryer or a large stock pot over high heat.  Working with a few fish strips at a time dip them in the dredge and toss until they are well coated.  Remove and shake off any excess dredge.  Place the dredged fish on a baking sheet tray.
3.      Line another baking sheet tray with paper towels.  Fry the fish, a few pieces at a time, until they are golden brown and crispy, about 2 to 3 minutes.  Transfer to the tray lined with paper towels and season with salt while hot.  Repeat this process frying the remaining fish.
4.      To finish the tacos, wrap the corn tortillas in a clean and damp kitchen towel and microwave on high until the tortillas are hot, about 1 ½ minutes.  Fill each tortilla with 2 pieces of fish, a scoop of the salsa and some of the sauce.

Roasted Poblano Cream

2 pablanos  
2 cups heavy cream
Kosher salt

1.      Roast the pablanos over the flame of a gas burner, turning frequently with tongs, until charred.  Make sure the peppers roast evenly. 

2.      Place in a bowl and cover with plastic wrap.  This will steam the peppers and make peeling them easier.
3.      Peel the skins from the peppers and remove the seeds.
4.      Warm the cream in a small saucepan over medium heat.  Combine the cream and peppers together in a blender.  Puree until smooth.
5.      Pour the cream back into the small saucepan and reduce over medium heat until it is thick enough to coat the back of a spoon.
6.      Season with kosher salt.

Roasted Corn Salsa

2 ears white corn
1 ½ tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
1 large tomatoes, small diced
½ small white onion, small diced
1 garlic clove, finely minced
1 small jalapeno, cored, seeded and very finely diced
2 tablespoons finely chopped cilantro
2 teaspoons lime juice

1.      Cut kernels of corn off the cob.  Melt the butter in a large sauté pan over medium heat and add the corn.  Season the corn with salt and pepper and cook until it begins to brown slightly.  Remove from heat and cool to room temperature.

2.      Combine the corn with the remaining ingredients in a mixing bowl.  Season with salt to taste.