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Fish Tacos with Corn Salsa

8 tacos
  • Corn Salsa (see recipe below)
  • Vegetable oil for frying*
  • 1 pound mild fish, such as cod, halibut, or tilapia, cut into 2-inch strips
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (6-inch) corn tortillas

Make Corn Salsa. Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Beat egg and water in a small bowl. Mix flour, cornmeal, salt, and pepper in a shallow bowl. Dip fish in egg mixture, draining excess. Place fish in flour mixture and coat evenly. Shake off excess.

Fry fish until golden brown, about 3 1/2 minutes. Do not crowd fryer. Drain on paper towels.

Warm tortillas according to package directions. Divide fish and salsa evenly among tortillas. Serve with Corn Salsa.

*Reference your deep fryer instruction folder for the amount of oil needed.

Corn Salsa

  • 1 cup frozen corn, thawed
  • 1/4 cup chopped red pepper
  • 2 tablespoons chopped jalapeño pepper
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar

Mix corn, peppers, onion, and cilantro in a medium bowl. Stir in lime juice and sugar. Can be made several hours in advance.

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Fish Tacos with Corn Salsa