Tuesday, November 29, 2011

Fish Tacos

Download Printable Recipe (You will got to mediafire.com)

In California, fish tacos are a big thing. The interesting thing about them is that there are so many kinds of fish tacos out there. There is the traditional Mexican fish taco. There is the Baja, California fish taco. Hawaii's got one. And my personal favorite, Wahoo's Fish Tacos, which is a restaurant that combines Mexican, Brazilian and Asian flavors all into one. Whatever you do with it, the main ingredient is that you gotta have good fish. And you can let your imagination wonder. It doesn't matter where you live. You don't have to live by the ocean to enjoy fish tacos. It's one of those dishes that can be recreated in any setting, allowing for the use of fresh, local ingredients. Go ahead, make your own Texas fish taco. Or an Arizona fish taco.  A Montana fish taco! We're not sure what our version of it really is. The fish came from Nebraska, and so did the recipe to fry it.  But the salsa is purely Mexican. Whatever it is, it was GOOD! Again, a special thank you to Rick's Nebraskan cousins Jo Ann and Keith for sharing their bread crumb recipe with us. 

Servings: 4
Prep time: 1.5 - 2 hours
Cook time: 5 - 7 minutes
Ingredients:
Fish:
- buttermilk
- 8 fish filets (any white fleshed fish like crappie or white bass), skin removed
- 1/2 stack of Ritz Crackers, about 15 crackers
- equal amounts of Japanese Panko Bread Crumbs
- 1 3/4 tbs. blackened seasoning, or to taste 
- salt, to taste
- 1 egg, beaten 

Tomatillo Salsa Verde:
- 4 medium tomatillos, husked and rinsed
- 1 jalapeno pepper, stem removed
- 2 large garlic cloves, peeled
- 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
- 1/4 small onion (yellow or white), finely chopped
- 1/4 cup water
- sea/Kosher salt, to taste

- corn tortillas (large or small)
- red salsa (bought or homemade)
- 2 ripe avocados, sliced
- lime wedges
- cabbage (red or green), thinly sliced

I. The Feesh
1. Soak fish filets in buttermilk. Refrigerate for 1-2 hours.
2. In a zip-lock bag, crush the Ritz Crackers with a rolling pin, into a fine powder.

 Like so.

3. Pour an equal amount of Japanese "Panko" Bread Crumbs to the zip lock bag, so you get a mixture that is 50% Ritz Cracker and 50% "Panko."

It doesn't matter which brand. "Panko" is sold almost every where now. 
4. Add blackened seasoning to the zip-lock bag. Shake well to mix all ingredients together.

This recipe is great because you can make the breadcrumb mixture in bulk to always have it on hand. Just store in the same zip-lock bag. 

5. Take fish filets out of the buttermilk and give them a quick rinse. Discard the buttermilk. Pat fish dry with paper towels. Lightly salt filets.

Prepare dredging station: Pour the breadcrumb mixture onto a shallow dish, beat one egg in a bowl. 

Dip fish filets in egg mixture, then coat well with the breadcrumb mixture.

Resist licking your fingers. 

6. On a dish, lay coated filets on a single layer. Place in the freezer for ten minutes. This will help the crumbs stick to the fish better. 

TIP: Since we were making fish tacos, we chose to keep the filets large. For crispier fish, you can cut the fish into smaller chunks and bread them that way. That's what Keith and Jo Ann did.
7. Heat 1/4 inch of oil in a large pan. Fry fish for 3-4 minutes each side, or until it turns golden brown. Flip over and fry the other side. 

Do not over crowd the pan. Cook in batches. Drain on a paper towel. Serve immediately.

Tip: Use a spatula. Large filets can easily fall apart.




II. The Salsa Verde
Tomatillos look like this. They're like little green tomatoes encased in a tissue-like husk. Just rip them off and rinse. 


Buy them at your local Mexican market. 


1. Place tomatillos, jalapeno and garlic in a rimmed baking pan. Roast them below a hot broiler until the tomatillos turn blotchy black.


Watch the garlic and jalapeno. They will brown faster than the tomatillos. 

Let the ingredients cool. 
2. In a blender, combine tomatillos (along with all its juices), garlic, jalapeno, cilantro and 1/4 cup of water. Blend until smooth. 

Scoop into a serving dish. Mix in chopped onion and salt, to taste. 



Microwave tortillas in a cloth hand towel for one minute to soften. 

Garnish fish tacos with cabbage, salsa verde, avocado slices and any other sauces you like. Serve with lime wedges on the side. 

Enjoy!
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4 comments:

  1. Wahoos are your favorite??? McDonalds of fish tacos (fast food). Nebraska tacos indeed! I'm sure that fish taco recipe is good but those are fish stick tacos (yes, fish sticks). Beer battered are the most authentic Baja style, and grilled or sauteed are next. The salsa verde recipe was well done but remember to peel your chiles. Tomatillos are traditionally boiled the until olive green and everything else roasted. Use green cabbage instead of red. A very simple mayonnaise or yogurt based sauce will kick those up a few notches in the yumyum department too. Red store bought hot sauce yes (Cholula or Tobasco), red store bought salsa no. Make pico de gallo (diced tomato, onion, jalapeno or serrano, and cilantro, pinch of salt). Avocado slices are a nice addition.

    ReplyDelete
  2. Thank you for your opinions.

    We weren't going for authentic. You should've figured that out when you saw the Panko and the Ritz Crackers... If we wanted to make authentic baja tacos, we would've just hit up Rick Bayless.

    And thank you for calling our recipe "fish sticks." We know what beer battered is, but we wanted to go a different direction. And thank you for bashing Nebraska, because your comment shows just how tolerant you are. Not everyone can or care to cook with such a clear conscience of "haute cuisine" as you you do.

    Thanks.
    JEN

    ReplyDelete
  3. Hello, Anonymous! Funny name! Rick here. Thank you for taking the time to make a comment here. It was an interesting read. Yes, other things could have been done, but then it would not have been this recipe, it would have been another. Just that, another recipe. If you had taken the time to digest what the intro said, you would see that it is different from what you would do, which is fine. We just happened to pick this one in honor of a dish that a cousin we admire did for us on vacation. As far as what we like, well, everyone is different, even you. What we wanted to get across to all of our followers and those who stumble upon our site is that you can make fish tacos anywhere you might live. Fish tacos can be anything a person makes it to be. Maybe someone in Russia ( a country that has a lot of "followers" of our site )has made them their way and it works for them! They're just ideas that we put out there for people to use. Or not. Wahoo's fish tacos are good! So are Rubio's! They are very different but both have their own fans. You know what is better than both in my opinion? Nothing beats walking down the street in Ensenada or Rosarito Beach and eating a fresh fish taco at one of the many stands there followed by a ice cold cervesa! "Viva la difference!"

    P.S. Change your name! Anonymous sounds kinda spineless.... :-)

    ReplyDelete

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