About the Dish

12 ounces Kohlrabi
3 ounces Sweet Peppers
1 1/2 ounces Green Onion
2 packets Mayonnaise
1 packet Turbinado Sugar
1 Lime
1 1/2 cups Self-Rising Flour
1 Farm Eggs
2 teaspoons Smoked Paprika
12 ounces Wild-Caught Atlantic Dogfish
6 small Flour Tortillas
4 ounces Doux South Mean Green Tomatoes
Per Serving
Calories 1010
Total Fat 52 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 1590 mg
Total Carbohydrates 86 g
Dietary Fiber 10 g
Sugar 13 g
Protein 37 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

METHOD

1
MISE EN PLACE • Trim and peel kohlrabi. Shred on a grater. • Cut tomatoes into bite-size pieces. • Discard pepper stem and seeds. Dice flesh. • Halve lime. Juice 1 half, and cut remaining half into wedges. • Chop green onion. • Cut dogfish into 12 equal strips.
2
Pile kohlrabi on a kitchen towel. Gather towel around kohlrabi and squeeze out excess liquid.
3
In a bowl, toss together kohlrabi, peppers, green onion, mayonnaise, sugar, lime juice and 1/4 teaspoon kosher salt.
4
• Place a large skillet over medium-high heat. Add 1/2-inch cooking oil. • In a bowl, whisk together 1 cup flour, egg, 2/3 cup water, paprika and 1/4 teaspoon kosher salt. • Spread remaining 1/2 cup flour on a plate. • Dredge fish in flour, shaking off excess.
5
• When oil is hot enough, a spoonful of batter should quickly puff and brown when added. • Dredge each fish piece in batter, and transfer to skillet (do not overcrowd pan; if necessary, cook in batches). Cook without disturbing until browned on bottom, 1-2 minutes.
6
• Flip, and cook until bottom is browned, 1-2 minutes. • Transfer fish to a paper towel-lined plate. Sprinkle with kosher salt.
7
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
8
• Divide tortillas between 2 plates. Fill each with fish. • Top tacos with slaw (or serve on the side). Garnish with Mean Green Tomatoes. • Serve with lime wedges, and enjoy!

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