Recipe: Crisp Fish Tacos

Check fish for bones. Cut fillet crossways into 4 equal pieces. In a small
bowl, combine flour, cornmeal, chili powder, and salt. Mix well. Dust fish
pieces with flour mixture.
In a medium nonstick skillet, heat oil over medium heat. Add fish and fry
1 minute on each side, or until lightly browned outside and white to
center. Drain on paper towels. Flake fish coarsely with a fork.
In a small bowl, mix mayonnaise and salsa. Divide shredded cabbage among 6
taco shells. Top equally with flaked fish and mayonnaise mixture. Serve at
once, with lime wedges.