Thursday, February 24, 2011

Fish Tacos

About 6 years ago Stephen and I fell in love with these Fish Tacos. They were better than anyone we had ever had, and there was no going back. I wouldn't say there is really anything special about how these are made or the ingredients that are used. But for some reason they are just so dang good and no restaurant or taco stand has lived up to them.

The only thing is that its not a real exact recipe so if you are someone that can not cook without one than I apologize now, and I will try my best.

You first cut up bite size pieces of fish, now we almost always have fresh fish when we do this ( fresh meaning a friend just came back from the lake and has a bunch of fish) but this time we wanted to see how it would be if we weren't so lucky as to have friends who gave us their fish.
So I bought a package of tilapia ( but most fish would work with this)}

then I soaked them in a bath of eggs with a little bit of milk
Next transfer them to a baggie in a mixture of Ritz crackers, little flour, salt and pepper.
It gets kinda messy here.
Once they are good and coated put them in a deep fryer until golden.
lay them on a paper towel to dry and then it is time to create the perfect taco!

First wet your tortilla - this just means fry it just till it gets soft
then load up some fish
add cabbage or lettuce
pico de gallo- tomatoes onions and cilantro
mangoes or mango salsa

* last but not least the star ingredient is the Pete's Sauce ( or the best version of one that we know how to do) which is a mixture of Ketchup and el pato- add the el pato/duck by how hot you like it.

So there you have it the BEST Fish Taco.
Now this may be the best but it is certainly not the easiest meal, a bit time consuming messy, expensive and constant cooking. But I never said it would be easy only worth it! So good luck and let me know if you have any questions.

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