MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: rgfixit on Jul 30, 2011, 04:41 PM
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I'd love to post some pictures...but.... They disappeared :-\ Dang they were good.
I used Swai. It's a farm raised catfish. Super mild and flaky white meat. I highly recommend it. around $3.99 / lb flash frozen individual fillets vacuumed packed and very fresh when thawed.
I don't keep fish this time of year. They taste like ..well...crap compared to through the ice. I tell you...these are good!
Lightly breaded fish strips
Diced black and green olives
Shredded lettuce
Shredded Monterrey Jack
Salsa
And last ...but not least...FRANKS RED HOT ;D
Stuff the shells and dig in.
RG
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These are great and I also instead of using lettuce and such just use Cole Slaw. I got a great Carolina style Hot Slaw that adds some nice heat for just this. Sloppy but oh so good.
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Hot slaw....sounds yummy.
Care to part with a recipe?
RG
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Oh yes, they are good! A buddy of mine told me about these a while back and I made them with crappie, walleye mostly.. but just about any fish would probably be good. I mix a little mayo and hot sauce for on mine sometimes.
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Hey RG, try poaching the fish instead of frying it.... I have been doing this for years.
4 chicken boulion cubes
1 yellow onion coarsely cut
3 cloves of garlic crushed but not minced
1/4 cup of olive oil
"some" comino or cumin (to taste)
"some" chili powder (to taste)
Combine all ingredients in your big frying pan with about 1'' of water. Simmer and stir until ingredients are "cooked out". Use a slotted spoon to catch the stuff out of the broth and discard the stuff. With the broth just barely simmering, gently slip your fillets in. The fluid level should be about 2/3 the depth as the thickness of your filets. It is very important to keep the heat low and to keep a slow simmer. Do not boil the fillets. When the edges of the fish are cooked, carefully turn the fillets over. You may need two spatulas to turn the fish and keep it in one piece. Only turn the fish once.
I like to use the cheap white flaky fish for this. Hake, Pollok, Hoki, or cod. Northern pike works well too.
You can substitute the Mexican seasonings for Italian and use the flaked fish in spaghetti..... My oldest son makes fish spaghetti tacos.... :blink:
Poached fish can be incredibly flavorful and it is super easy to do.
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try poaching the fish instead of frying it
Yeah, I much prefer an unbattered fish in tacos.. poached or grilled is how I do mine, some lemon, lime and cilantro, and your good to go on the grill
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Try this baja sauce on your fish tacos!! Very good!!
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/
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Try this baja sauce on your fish tacos!! Very good!!
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/ (http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/)
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/ (http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/)
Looks great. Thanks.
RG
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They are good!