I would like to start off this post by asking for your forgiveness on my horrendous food photography. It’s not usually this bad. But I just happened to think about taking this picture with my iphone while the food was on it’s way into my mouth, then I tried to cover up its terribleness with Instagram afterwards… as you can see it didn’t really work. If this were a food blog the pictures would be better. But it’s not. So now let’s move on.
Fish tacos are probably one of my favorite things in the world. Like ever. Here’s how we do them Alaska style.
I used Halibut that Justin caught one day to make these (yeah, we caught the fish and ate the fish tacos in the same day, freshie!), but you can really use any white fish that you want. I also made the tortillas and pico de gallo (both recipes are below) but you can cheat on that too if you’re low on time. You can also bake the fish instead of fry it if you want to get all healthy with it… that’s just not how we do things here.
Freshest Ever Fish Tacos
You will need:
-1 lb white fish, filleted and cut into bite sized pieces or strips
-1 cup flour
-2 eggs, beaten
-1 cup Panko bread crumbs
-Oil for frying
-Salt and pepper
-Shredded romaine lettuce
-Pico de gallo (recipe below)
-Corn tortillas (recipe below)
-1 large lime
-Sweet Thai Chile sauce
For the fish:
–Preheat the oil over medium/high heat, you’ll know it’s ready if you splash a teeny bit of water in it and the oil freaks out
-Put the flour, eggs, and panko crumbs in individual bowls in a row. Salt and pepper the fish to taste, then dredge each piece of fish in flour, then egg, then roll in the bread crumbs.
-Drop the fish pieces into the hot oil, and let them cook until brown (the fish doesn’t need much time at all to cook, so be careful, maybe about 1 minute per side)
-Drain the fish on a paper towel until no longer greasy
-Serve on warm tortillas with Sweet Thai Chile sauce, lettuce, pico de gallo, sliced avocado, and a spritz of lime juice
Pico de Gallo:
What you need
-1 large onion, diced
-2 large hothouse or beefsteak tomatoes (or 3 tomatoes on the vine, or 4 roma tomatoes), diced
-About 2 tablespoons minced cilantro
-1 jalapeno, minced (can use more or less depending on how you like your spice)
-spritz of lime
What you do:
Mix everything together in a bowl. Let it set for a while so the flavors can mix up.
What you need:
What you do:
I will not begin to hazard a guess as to amounts, basically you just need to combine the flour and water until you form a ball that is not wet and sticky, but doesn’t flake apart when you touch it either.
Divide the ball into heaping tablespoon sized littler balls, and roll each one out SUPER thin (almost as thin as you can get it) using a rolling pin and wax paper. The tortillas shouldn’t stick to the paper like normal dough does.
Heat a large skillet over medium high heat, and place one tortilla into the skillet at a time. Flip when the underside turns golden brown, about 1-2 minutes per side. Repeat for all of the tortillas, wrapping the finished ones in paper towels to stay moist until you’re ready to use them.