BY: Chef Desmonae
6 Large Tilapia Fillets (thawed and dried)
1 Heirloom Tomato
2 oz diced Purple Onion
Crumbled Feta Cheese
1 ear of Fresh Corn
1 Gallon Cooking Oil
1 ½ cups Flour
¾ cup of Old Bay or favorite cajun seasoning
⅓ cup of Fresh Black Pepper
Street Flour Tortillas
In a large stockpot pour until halfway full. Heat to medium high or 375F.
While the grease is heating; season the tilapia on both sides with old bay and pepper.
Mix flour and cornstarch.
Dice heirloom tomato.
Remove corn from the stalk by standing it on its side and gliding your knife down on each side.
Place corn in a medium skillet to grill on medium heat for 4-6 minutes corn will pop as it grills remove from heat.
Dip tilapia in flour and coat evenly.
Check your oil to make sure it is hot enough or the tilapia will not cook evenly. Once tilapia is in the oil it will take about 4-5 minutes to cook thoroughly. Cook only 2 or 3 at a time to keep the heat at the proper temperature. Remove from heat and drain excess grease on a baking rack.
Heat your tortilla in a skillet on medium heat for 3-5 minutes or in the oven on a baking sheet at 350F for 3-5 minutes.
Cut tilapia into squares or cubes, build your taco by adding the fish first, grilled corn, purple onions, tomatoes, cilantro and feta crumbles.