Fish Tacos
Take a good meaty deep water fish. I'm using yellowtail and dorado from yesterday's fishing trip and cut into boneless chunks. Soak the chunks in buttermilk overnight.
Before you begin with the fish, take your large, 5 or 6" corn tortillas (now there are some gringo heathens that use flour tortillas for this, they also fry the shells crunchy like they were chips or something, but I gots me zero fucking time for bastards like that) and get them over by a stove burner, or, if you're making them for a grip of folks, get a griddle heated.
Dice some tomato, crumble up some queso fresca, and shred up some cabbage. (there are also some heartless bastards who will use coleslaw from the deli section here, but they are probably putting it into crisped flour tortillas so that's all you need to know about their character). Have some good ranch dressing on the side.
Minstrel's quick and easy Ranch dressing
1 packet Good Seasons® instant Zesty Italian Mix
1 cup Mayonnaise
1 cup Buttermilk
Mix and serve
To assemble your tacos, take the fish chunks out of the buttermilk, roll in a good fry coating (I'm using Mrs. Green's legendary stuff from Point Loma Seafood) and deep fry in 360° oil to a golden brown. Drain on paper towels.
Heat the tortillas on the griddle to make them pliable and then hold a tortilla in your hand folded in half but open enough to pile in the fish chunks. Put that back on the griddle until it is deep brown and semicrisped enough to just hold its shape, flip. When the second side is done crumble the queso over the hot fish, put on a layer of shredded cabbage and tomato, hose that down with dressing.
This is where I would serve with rice and beans if people didn't keep snatching them out of my hands.
3B's
posted by The Minstrel Boy at 2:37 PM
12 Comments:
now, i'd love that if it were chicken and not fish, but, that's just me.
i'm just in heaven right now with baby zucchinis and fresh tomatoes
and just picked basil.
Okay, question. I know it's not even close to the same thing, but when you make cornbread and try to actually eat it, it crumbles into thirty bazillion itty bitty pieces of nothing on your plate as you try to get it into your mouth.
How do you make a corn taco that doesn't crumble in the same fucking aggravating way?
- oddjob (who easily gets frustrated, and therefore likes the way wheat flour produces a product you can actually get to into your mouth while still intact..........)
it is because of the treatment that is given the corn kernels before they are ground into the magical masa meal that the tortillas are made from. the corn is dried, then boiled in slaked lime (calcium hydroxide), the resulting hominy is then partially dried and ground in a molino (a special grinding mill or done by hand on a metate or flat stone. the final dried result of this is masa harina and makes the perfect, pliable and then melt in your mouth tortilla. some would argue that the tortilla is close to the perfect food. it is all at the same time, bread, a plate or bowl, a spoon, and lastly a napkin.
That sounds really, really good. I - hmm - I gotta - Back in thirty -
man those sound good -Little Pogo got into Grouper tacos (flour shells, done soft) at the beach - these sound worlds better.
Dude,
You're working too hard. The only thing that requires work is the salsa fresca. You got everythng dialed in, but for a shortcut, try Gorton's fish sticks, and Hidden Valley Ranch dressing mixed with a tiny bit of fresh lemon or lime juice. Those goofy little plastic microwave tortilla holders work pretty well. Enough salsa to last 4 or 5 days (w/colloidal silver) takes a half hour, depending on how quickly you dice. The rest of the stuff takes maybe ten minutes max.
And you're right, flour tortillas are for burritos, nada mas.
While you are on the subject, what if any, is the difference between hominy and pazole?
Fish stick tacos sound awful.
pozolé is a soup that contains hominy. you also find hominy in many other mexican dishes including the fabled menudo.
hominy is kernals of dried and shelled field corn that is boiled in the slaked lime where it swells and becomes tender. it can then be dried again and stored forever, or kept canned for long periods of time. it's pretty damned good food.
my kids would all look at me with hurt and surprised expressions on their faces if i ever was to put fish sticks on the table. they would mock me and say "dad, that's not food, that's ballast."
Thanks for the clarification. I knew that pazole' is soup but I have seen dried hominy in big bags at Mexican grocery stores that was labeled pazole' so I wondered if it was a differently treated corn product.
Your kids would be right.
Fish sticks are not real food. It might keep you alive for a while, but even atheists exclaim, "Why, God, why?"
It's all in the brand, & actually I'll take ceviche over hominy and gut soup any day. Ok then.
"now there are some gringo heathens that use flour tortillas for this, they also fry the shells crunchy like they were chips or something, but I gots me zero fucking time for bastards like that" , "there are also some heartless bastards who will use coleslaw from the deli section here, but they are probably putting it into crisped flour tortillas so that's all you need to know about their character" , "This is where I would serve with rice and beans if people didn't keep snatching them out of my hands."--you make me laugh out loud with your little asides! :) This fish taco recipe sounds so good--I must make it next week! *drool* Oh, and I love that you make "ranch" dressing with an Italian seasoning mix. That is so awesome! Never woulda thought of it. Mucho kudos.
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