La  Fondita  Fish  Tacos

Ingredients

• 3 eggs, well beaten
• 2 teaspoons dry mustard
• 1 tablespoon red chili powder
• Kosher salt
• 1 teaspoon sugar
• 1 1/2 cups all-purpose flour, plus extra for dredging
• Vegetable oil, for frying
• 1 1/2 pounds codfish, cut into serving pieces
• 2 tablespoons olive oil
• 8 white corn tortillas
• Mayonnaise, recipe follows
• Shredded cabbage

Directions

Put the eggs, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.

In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt.


Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of  mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve.

Mayonnaise:

• 1 1/2 cups mayonnaise
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons chopped fresh cilantro leaves
• 2 1/2 tablespoons  chili puree
• Pinch kosher salt

Mix the mayonnaise, lime juice, cilantro, chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.