Baja Fish Taco Salad with Creamy Jalapeno Dressing

For the fish, whisk:

c. yellow cornmeal 3/4 t. ea. ground cumin and coriander 1/2 t. ea. salt, pepper, and cayenne Heat:

3/4 c. canola oil 3 egg whites, beaten 2 T. water 1 lb. tilapia For the salad, toss:

c. thinly sliced green cabbage 1 cucumber, diced 1 c. halved cherry tomatoes 1/2 c. fresh cilantro Cut fish into strips. Heat oil, dredge fish in the cornmeal mixture; dip into egg mixture. Roll strips into cornmeal mixture a second time. Fry fish in batches in hot oil until golden.

Creamy Jalapeno Dressing 1/2 c. mayo 1/4 c. buttermilk 1/4 c. scallions, chopped 1 jalapeno, seeded and chopped 2 t. lime juice 1/2 t. ea. salt and cumin