• 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.

Fish Tacos with Corn Salsa