Serve this dish with a side of black beans and a big glass of Community sweet tea.
1 cup rice flour
2 cups yellow corn meal
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
1 teaspoon salt
1 tablespoon lemon pepper
2 cups mango, peeled and diced
¼ cup tomato, diced
½ cup red onion, diced
½ cup cucumber, diced
2 tablespoons cilantro, chopped
1 tablespoon fresh jalapeno, diced
4 tablespoons lime juice, freshly squeezed
1 cup thinly shredded cabbage
1 cup thinly julienned carrot
1 cup thinly sliced white onion
2 tablespoons red wine vinegar
1 teaspoon Creole mustard
¼ cup mayonnaise
2 cups mayonnaise
¼ cup horseradish
2 tablespoons lemon juice
1 tablespoon Louisiana hot sauce
½ cup ketchup
Pinch of salt and black pepper
2 – 3 pounds of filet Gulf finfish, cut into bite-size chunks
Juice of one lemon
2 dashes Louisiana hot sauce
1 gallon peanut oil for frying
8 flour tortillas
In a large mixing bowl, combine the rice flour, corn meal, garlic powder, onion powder, cayenne, salt and lemon pepper. Stir and move to the side.
In a large mixing bowl, add the diced mango, tomato, red onion, cucumber, cilantro and jalapeno. Add the lime juice and stir to incorporate. Cover and refrigerate.
In a large mixing bowl, add the cabbage, carrot, onion along with the vinegar and mustard. Fold in the mayonnaise and stir to combine. Cover and refrigerate.
In a mixing bowl, combine the mayonnaise, horseradish, lemon juice and hot sauce. Begin slowly adding the ketchup while stirring with a whisk. Once the white mayonnaise base begins turning pink with the ketchup, stop. Season with salt and pepper. Pour the mixture into a plastic squeeze bottle.
In a large mixing bowl, add the fish pieces and pour over the lemon juice and hot sauce coating all the pieces.
In a large pot, pour in the peanut oil and heat on medium to a temperature of 375º F.
Dredge the fish pieces in the fish fry dry mixture and drop into the hot oil. Be careful not to crowd the pan or let the temperature drop. You will probably have to fry in two or three stages depending on the size of your pan. After one or two minutes when golden brown, remove to a platter covered in paper towel. Keep the platter warm while you fry the remaining fish.
For assembly, place two flour tortillas on a plate. Spread each with the slaw mixture and place a serving of the fried fish on each. Spoon on the salsa and add a squeeze of sauce over each.