Location: SLO County
|This is one easy recipe for fish tacos - thousands of them out there. Easy way to get started and then change or adjust to the way you like them.
Start with jarred salsa - didn't have time or ingredients to make fresh. But did have time to make the spicy mayo. Mrs. Kittyfish won't eat hers without it.
To make the mayo for tacos: Use about a spoonful of mayo for each taco, add some bottled hot sauce to your taste, add chopped regular or green onion, a little chopped garlic, chopped cilantro (or parsley for CalRat and others), a touch of soy. Mix and let sit while you make the rest.
Make a egg wash to dip fish - an egg and a little milk or water. Choose your coating - we like a boxed cajun coating, usually found around the fish dept. at the grocery store (remember I said "easy"). Dip the fish in the wash and then roll it in the coating mix. If you like it spicy, coat it twice. Let them sit a bit. Heat oil to med. in a cast iron skillet - don't let it smoke, we don't want blackened fish.
Fry two to three minutes per side - depending on thickness of filets. The fish will continue to heat when removed from oil. Drain on newspaper covered with a paper towel. There are two of us so we cook two at a time - we eat them and make more. The tortillas are better if you deep fry them in the same pan, but to save some calories and fat, we wrap them in foil and put them in the oven at 350 for a few minutes - or warm them on the gas burners using a pair of tongs to turn them. Assemble tacos: smear the spicy mayo on the hot tortilla to the edge, add the filet and salsa. Fold and enjoy! We had iced tea, coleslaw purchased from KFC (remember, easy)and orange flesh honeydew melon. A little mango ice cream for dessert to cool the taste buds. Try it once like this and then adjust the recipe if you want.