About the Dish

2 packets Duke's Mayonnaise
1 teaspoon Honey
1 Lime
12 ounces Red Cabbage
3 ounces Carrot
1 ounce Green Onion
4 sprigs Cilantro
8 ounces Wild-Caught Atlantic Dogfish
3/4 cup Buttermilk
1 cup Seasoned Flour
6 Corn Tortillas
2 ounces Salad Greens
Per Serving
Calories 670
Total Fat 36 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 540 mg
Total Carbohydrates 55 g
Dietary Fiber 10 g
Sugar 13 g
Protein 26 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Belgian Witbier

With a fresh dish like fish tacos, the beer is almost a required side dish. We would be reaching for North Carolina's Catawba Brewing White Zombie, a traditional Belgian white wheat ale made with unmalted wheat and spicy Belgian yeast. The added orange peel and coriander will nicely complement the fish tacos.

Sauvignon Blanc, Marlborough, New Zealand

When I think of Mexican-inspired cuisine, I think of a margarita. Ripe expressions of sauvignon blancs from New Zealand are a kaleidoscope of lime, passionfruit, and ruby red grapefruit that pair perfectly with fish tacos.

METHOD

1
MISE EN PLACE • Halve lime. Juice 1 half. Cut remaining half into wedges. • Halve cabbage, and discard core. Thinly shred leaves. Measure 3 cups (save any remaining cabbage for another use). • Grate carrot. • Finely chop green onion. • Pick and chop cilantro leaves. • Cut fish into 2-inch pieces.
2
• In a large bowl, combine mayonnaise, honey, lime juice and 1/4 teaspoon kosher salt. • Add cabbage, carrot, green onion and half of cilantro. Toss to coat, crushing cabbage.
3
• In a bowl, combine fish and enough buttermilk to coat (save remaining buttermilk for another use). • Spread flour mixture on a plate. Dredge fish in flour.
4
• Place a paper towel-lined plate by the stove. • Place a skillet over medium-high heat. Add enough cooking oil to cover the bottom. When oil is hot, add fish, leaving space between each piece. Cook without disturbing until golden-brown on bottom, about 2 minutes. • Gently flip fish. Cook without disturbing until browned on other side, 1-2 minutes.
5
• Transfer fish to prepared plate. Season to taste with kosher salt. • Warm tortillas as desired. Tip: Corn tortillas warm well in a dry skillet over medium-high heat. Warm 15-30 seconds per side. You can also warm them directly over an open flame.
6
• Assemble tacos with rainbow slaw and salad greens. • Serve with lime wedges, and enjoy!

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