A few weeks ago, I hired a crew of construction guys to do a bathroom renovation at the Mimosa cottage at The Inn at Serenbe. We had a very small window of four days to make it happen and a lot of work to do, so I made them this offer: If you will work around the clock, you can stay at The Inn and I’ll feed you breakfast, lunch and dinner. I’ll do (almost) anything to keep a good construction crew happy.

They didn’t think about it very long.

Those guys ate, breathed and slept that bathroom renovation. They put beautiful marble tile and a soaker tub in the Mimosa, the cottage Steve and I lived in when we first moved to the farm. They worked and worked, only taking breaks to sip the cappuccinos I brought them.

The first night was taco night at the Blue Eyed Daisy and I brought them one of each—chicken, beef, pork, fish and veggie—for dinner. On the next night, they asked if I’d just bring them each a big plate of fish tacos.

I created the fish taco recipe two years ago when taco night at the Daisy began to lose its juju—and I still crave them to this day. Inspired by the fish tacos at Taqueria del Sol in Atlanta, these are made from tilapia that’s been dipped in buttermilk, rolled in cornmeal, fried in vegetable oil and served in a griddled corn tortilla—perfect for people who have gluten or peanut allergies.

Many people have told me they’re the best fish tacos they’ve ever had and I tend to agree. It’s amazing what a little cornmeal and buttermilk can do to fish. Some prefer using milk, but buttermilk gives it a deeper, richer flavor. And cornmeal gives it an extra crunch that goes well with the pickled jalapenos on top.

 

Fish Tacos

½ pound tilapia, cut into strips

½ cup buttermilk

1 cup white cornmeal

Salt

Vegetable oil for frying

Corn tortillas

Chopped cilantro and pickled jalapeños for garnish.

Place buttermilk in a bowl and cornmeal in a dish. Sprinkle some salt in cornmeal and mix.

Pour oil into a cast iron skillet, about 1 inch deep. Place pan on stove and turn heat to medium to heat oil. Have a cookie sheet with paper towels to drain fish on.

When oil hot, dip fish strips into buttermilk then cornmeal. Shake off excess. Place fish into hot oil and fry until crispy. Remove with tongs and place on paper towel to absorb extra oil.

In another heated skillet or hot oven, heat corn tortillas.

Cilantro-Jalapeno Tartar Sauce

½ cup mayonnaise

½ cup sour cream

2 tablespoons cilantro,chopped

1 ¼ tablespoon pickled jalapeños , chopped

¾ teaspooon salt

Place all ingredients in a bowl and mix.

To assemble:

Place warm tortilla on plate. Put 2-3 strips of fish on tortilla. Spoon tartar sauce over and garnish with cilantro and pickled jalapeños.