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1
Preheat the oven to 350 degrees F.
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2
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes.
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3
Remove and keep wrapped until ready to use.
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4
In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
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5
In a large bowl, beat the egg with the milk and water.
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6
Add the flour, Essence, and baking powder, and whisk to make a thin batter.
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7
Dip the fish in the batter, turning to coat, and shake to remove any excess.
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8
Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes.
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9
Remove, drain on paper towels, and season lightly with the Essence.
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10
In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.
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11
To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage.
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12
Squeeze with lime juice, and top with salsa to taste.
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13
Garnish with cilantro and serve immediately.
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14
Preheat the oven to 400 degrees F.
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15
Place the tomatillos, garlic and onion on a baking sheet.
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16
Drizzle the vegetables with the olive oil.
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17
Season with salt and pepper.
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18
Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes.
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19
Remove the vegetables from the oven and place the tomatillos and onion in a food processor.
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20
Squeeze the garlic cloves out of their peels into the food processor.
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21
Add the jalapeno, juice of 1 lemon and lime to the vegetables.
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22
Pulse until the mixture is fully incorporated but not pureed.
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23
Season the salsa with salt and pepper, to taste, and set aside.
