Thread: Fish tacos

Sounds good

UMMMMMMMMMMMMM!

We have made fish tacos using fried fish and blackened both !

Rolled in a tortilla with Cole slaw and hot sauce mmmmm..

Originally Posted by crappiepappa

I saw on a cooking show ( yes, I watch one occasionally) where they dredged catfish in eggs, beer and taco seasoning before rolling in flour and bread crumb mixture before frying. Think I'm going to give it a whirl

After reading your post, I tried it and it turned out simply delicious
thanks for sharing

I'm going to try that....I saw fish tacos on a menu in a St. Louis restaurant years ago. I thought "Fish Tacos?????" Well what the hey when in Rome...the wife said " your not really gonna eat those things are you?"

Fish tacos are awesome

Cabbage, a little cilantro, a little lime, and some kind of a good sauce. Yep, I'll eat em.

I've made them a few times and use two methods. First is to heat the pan as to blacken, and spray some olive oil in the pan as an indicator and no stick agent. While that is heating up I take my filets and shake on cajun seasoning to taste, I like a lot, on all the fillets and have them on a plate or platter ready for the pan. Once the olive oil starts to brown I put al the fillets in seasoned side down and shake seasoning on the up side. Watch as they cook and turn white bout halfway up and turn only once. Now I take the edge of the spatula and start poking the thick sections of the fillets until they start to flake. Now take the spatula and bust emall up and remove from heat into a warmed bowl for serving. Left in the skillet they may overcook. Soft taco shell, fish, onion, hot sauce if desired, cheese, tomato and salsa. Son in law ate 7 first time I made em.

Next is to make thin cuts off of bigger fillets and add cayenne to a beer batter and some garlic to taste. Thin the batter as not to be a blanket, dip, and drop til they float and not much more cause they're thin like belly meat and use the same ingredients to dress with the cheese added first so it melts. I use soft shells just for convenience. I try not to overheat with peppers and hot sauce because the fish is easily covered by these.