Croaker and Corn Relish in a Cumin Scented Taco Shell with Cilantro Lime Crème Fraiche
Dale Reitzer of Acacia & Paysanne - Richmond, VA
Adapted by StarChefs

Yield: 4 servings

Cornmeal Crusted Croaker

• 8 fillets of croaker (bones removed)
• 2 cups cornmeal
• Canola oil
• 1 cup flour
• 3 eggs, whisked together for egg wash

Heat cast iron pan on medium to hot heat. Fill pan ½ inch high with canola oil. Dust the croaker fillets in flour and shake off the excess. Lay them in egg wash, then coat in cornmeal so they are nicely breaded. Cook for 1 to 2 minutes on each side or until they are golden brown. May be done in batches if you don't have a large enough pan. Place on cooling rack in a sheet pan and keep warm in oven.

Cumin Scented Taco Shells

• 1 cup all purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 Tablespoons butter
• ½ cup water, approximately
• ¼ teaspoon ground cumin

Preheat oven to 375 degrees. In a mixing bowl, sift together dry ingredients. Cut in butter and mix until flour looks like small peas. Add water to make soft dough. Knead dough 3 to 5 minutes. Cover and let rest 30 minutes. Roll out dough to desired thickness and cut to desired shape with cookie cutters or knife. Bake in oven, cook on flat top, or fry. Place on a wooden dowel to let cool into a taco shape. Makes 8 six-inch diameter shells

Corn Relish

• 2 ears corn
• ½ small red onion, diced
• 1 tomato, peeled, seeded and diced
• 1 pickled jalapeno, finely diced
• 1 Tablespoon chopped cilantro
• 1 lime, juiced
• Salt, to taste

For corn, bring salted water to rolling boil. Blanch for 3 to 4 minutes; cool in ice bath. When cool, take kernels off cob and reserve.

For tomatoes, in boiling water, blanch for 15 seconds or until skin breaks; place in ice bath to cool. Peel off skin and cut into quarters. Remove seeds and pulp. Dice.

For relish, mix all ingredients together and season with salt.

Cilantro Lime Créme Fraiche

• ½ cup crème fraiche or sour cream
• 1 lime, juiced and zest finely diced
• teaspoon cilantro, finely chopped
• Salt to taste
• Mix all ingredients together, thoroughly.

To Serve

On four hot plates, place the taco shells in center, lay croaker in taco shell and spoon corn relish into taco. Garnish with cilantro lime crème fraiche.

Wine Suggestion: Chrysalis Whole Cluster Pressed Norton