Matthew Jones
New member
Here a couple got while living in San Diego and fishing down in Mexico (actual source lost)
Cut fish in large bite size chunks, do not wash, pat fillets dry then cut, keep in paper towels.
Dip fish in seasoned flour, (old Bay, cracked black pepper) then dip in egg wash, (2 eggs beaten, a little water to loosen up, and season), then dip in bread crumbs, seasoned of course. I use the same seasonings in each the flour, egg and breadcrumb mixtures.
Immediately put in skillet that has about 2 inches HOT oil. Brown and turn once and brown. Lift out onto paper towels and keep hot in oven.
Warm corn tortillas, place a spoonful of 1000 Island dressing, the fish, then top with pico de gallo (chunky tomato salsa), lime juice, shredded cabbage and crumbled goat cheese.
You can do the same with shrimp. Variations would be crema (mexican sour cream instead of goat cheese) green tomatillo salsa verde instead of the pico de gallo.
Here is a second one that is pretty good.
Cut fish into strips and wash with fresh water and pat dry. Dredge fish in flour seasoned with salt and pepper to give a light coating. Dip floured strips into an egg wash (2 eggs and 1/2-1c of milk). Roll strips in breadcrumbs (1/2 Progresson Italian breadcrumbs (costco) 1/2 Panko flakes) until well coated and then drop in fryer until golden brown.
To heat up and soften corn tortillas, drop in fryer for 10-15 seconds and then drain and pat dry.
Tacos:
Onto heated tortilla add a piece of fish, sprinkle of finely shredded cheddar cheese, drizzle with white sauce, add some shredded green cabbage and a squirt of lime juice and a couple dashes of tapatio.
Eat, rinse and repeat (about 4 or 5 times )
Here is a good "dressing" to go with it.
# 1/2 cup plain yogurt
# 1/2 cup mayonnaise
# 1 lime, juiced
# 1 jalapeno pepper, minced
# 1 teaspoon minced capers
# 1/2 teaspoon dried oregano
# 1/2 teaspoon ground cumin
# 1/2 teaspoon dried dill weed
# 1 teaspoon ground cayenne pepper
I love fish tacos, great way to use bottom fish.
Cheers,
Matthew Jones
Cut fish in large bite size chunks, do not wash, pat fillets dry then cut, keep in paper towels.
Dip fish in seasoned flour, (old Bay, cracked black pepper) then dip in egg wash, (2 eggs beaten, a little water to loosen up, and season), then dip in bread crumbs, seasoned of course. I use the same seasonings in each the flour, egg and breadcrumb mixtures.
Immediately put in skillet that has about 2 inches HOT oil. Brown and turn once and brown. Lift out onto paper towels and keep hot in oven.
Warm corn tortillas, place a spoonful of 1000 Island dressing, the fish, then top with pico de gallo (chunky tomato salsa), lime juice, shredded cabbage and crumbled goat cheese.
You can do the same with shrimp. Variations would be crema (mexican sour cream instead of goat cheese) green tomatillo salsa verde instead of the pico de gallo.
Here is a second one that is pretty good.
Cut fish into strips and wash with fresh water and pat dry. Dredge fish in flour seasoned with salt and pepper to give a light coating. Dip floured strips into an egg wash (2 eggs and 1/2-1c of milk). Roll strips in breadcrumbs (1/2 Progresson Italian breadcrumbs (costco) 1/2 Panko flakes) until well coated and then drop in fryer until golden brown.
To heat up and soften corn tortillas, drop in fryer for 10-15 seconds and then drain and pat dry.
Tacos:
Onto heated tortilla add a piece of fish, sprinkle of finely shredded cheddar cheese, drizzle with white sauce, add some shredded green cabbage and a squirt of lime juice and a couple dashes of tapatio.
Eat, rinse and repeat (about 4 or 5 times )
Here is a good "dressing" to go with it.
# 1/2 cup plain yogurt
# 1/2 cup mayonnaise
# 1 lime, juiced
# 1 jalapeno pepper, minced
# 1 teaspoon minced capers
# 1/2 teaspoon dried oregano
# 1/2 teaspoon ground cumin
# 1/2 teaspoon dried dill weed
# 1 teaspoon ground cayenne pepper
I love fish tacos, great way to use bottom fish.
Cheers,
Matthew Jones