The Chopping Block

4-6 Small pieces halibut or preferred white fish
1 C Flour
3 Eggs, beaten
1 C Sour cream
2 Chipotle peppers from a can
4-6 White corn tortillas
Fresh cilantro sprigs
Salt & pepper

· Pat fish dry with a paper towel, coat with eggs, dip into flour, salt and pepper
· Fry in 370 degree oil, about 5-10 minutes or golden brown
· Take out of oil, set on a plate with paper towels to absorb extra oil
· In a blender mix sour cream, salt, pepper and chipotle chilies until blended, if too thick add a T of water
· Heat tortilla in the fryer for 1 minute
· Lay tortilla on plate, top with slaw and then fish, drizzle with chipotle sour cream
· Garnish with a sprig of cilantro

California Slaw

½ Head shredded white cabbage
½ Head shredded red cabbage
½ C Cilantro, chopped
4 Green onions, chopped
Juice of 2 limes
¼ C Olive oil
3 T Honey
Salt & pepper

· Mix all ingredients together in a bowl, except cabbage
· Once mixed add cabbage, let sit for at least one hour before served so cabbage can marinate