I think I've posted about fish tacos before, but those I made last night were extra good--because of the crispy coating on the fish and the tasty sauce.
I used catfish fillets, cut in strips, soaked in buttermilk then rolled in Masa P.A.N. before frying in canola oil. The Masa has been lurking in the back of my refrigerator since I got ambitious and made pupusas a few years back. It's very finely ground and, while ordinary cornmeal works just fine, this was a revelation in crispiness.
The other new and delicious change was a sauce made of equal parts of mayonnaise and sour cream, with Sriracha, lime juice, and a clove of pressed garlic. (This sauce would be good on many things.)
Warm corn tortillas, some shredded purple cabbage,a squeeze of lime juice, and some pickled red onions topped the fish with some tomato wedges on the side.
Something to do while I wait for the taco trucks on every corner the GOP "threatened" us with. (Bring them on!)
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