1 lb. crappie fillets
1 large ripe avocado, well mashed or puréed
1 clove garlic, finely minced
2 tsp. lemon juice
2 or 3 T. sour cream
6 drops Tabasco sauce, more if desired
½ tsp. garlic salt
Salt
2 large Roma tomatoes, diced
Hard taco shells
½ cup self-rising corn meal
Vegetable oil for frying
3 or 4 green onions, sliced thin
Shredded lettuce
Extra virgin olive oil
Red wine or plain vinegar
Grated sharp Cheddar cheese
Bottled salsa of choice, room temperature or warm
Wash the fish fillets and dry on paper towels.
Peel and pit the avocado and mash or puree the avocado flesh; then blend in the garlic, lemon juice, sour cream, Tabasco sauce, and garlic salt. Add table salt to taste.
Dice the tomatoes.
Place an oven rack in the center of the oven and hang the taco shells over the metal rungs of the oven rack. Heat the taco shells at the very lowest available temperature setting – 150 to 200 degrees.
Put the cornmeal in a Ziploc bag, add a fish fillet, seal the bag, and shake to coat the fish fillet. Repeat with each fish fillet.
Pour enough vegetable oil into a skillet to fry and heat the oil to hot, but not smoking. Fry the fish fillets until brown and crisp; then drain on paper towels. Taste for salt and add more, if needed. Keep the fried fish warm.
Add the diced tomatoes and green onions to the shredded lettuce. Salt and pepper; then add just enough olive oil to lightly coat the salad and toss. Add a few drops of vinegar and toss again. Taste to adjust seasonings.
When ready to serve, break the fried fish fillets into bite-sized pieces and place in the hot taco shells. Top with guacamole, salad, cheese, and salsa.
