BigBendFishing.Net

I have eaten Fish Taco's on the west coast, Hawaii and Miami and points in between...I love me some fish taco's. Never made any at home until tonight...twas so easy a cave man could do it.

I started with making some Pico De Gallo (didn't know what it was called until Big T told me)

1 1/2 pounds plum tomatoes, cored, halved, and seeded
(about 2 1/2 cups) (You can cheat with some Rotel or diced tomatoes and chiles in a can)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium) (About two jalapeno's)
1 teaspoon minced garlic
1/2 teaspoon salt

(Caution should be taken when drinking adult beverages and cutting up jalapeno's and taking restroom breaks )

Set that aside and slice up some cabbage and avocado for condiments or what ever you like, we had some sour cream. Quarter some lime into wedges.

Then I made some of Rich's Better Beer Batter

Rich's Better Beer Batter

(Makes about 2 cups)

1 - egg
1 cup - flour
1 cup - beer or ale (yuengling)
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt

Then I cut the fish (which was trout) into some taco sized squares and strips (3x3 or so), Seasoned with some salt and pepper...ran them through the batter and dropped them into some nice hot grease (in a black skillet)

Heat up some soft tortilla shells, add a piece of fish, some slaw, pico de gallo and squeeze a lime into the taco. Open a nice cold cerveza and enjoy



End result was some fine eating...

Chalk wrote:(in a black skillet)

Nice jab.

The tacos look good. I'll have to try them.

That looks mighty fine. I need to make some of those.

Had some the other night at a restaurant that shall remain nameless. They inhaled with great force. Your stuff looks much more better.

I remember back in the day Cabos had some great ones... These look better!!
The batter sounds fantastic

hmm.....a black skillet as opposed to what color skillet?

Im proud of you, grasshopper. You do know BLACK SKILLET...... . Use same concoction, add pepperjack, roll shells instead of fold and you have fish burrito.

Just wondering if any of you have tried this recipe, or similar recipe, with pan seared fish?? I love them like this, plus you lose some of the fat content of the batter on the fish. Not assuming none of you have had this, just a different twist. (jab back )