Being a northerner ( SE Arkansas)- I'm not familiar with cooking your fish for tacos- or grilling- C an yall help me out?
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Being a northerner ( SE Arkansas)- I'm not familiar with cooking your fish for tacos- or grilling- C an yall help me out?
With fresh salt water fish, you can't go wrong---well maybe you can, being from Arkansas, but with Spanish, smaller kings, whiting, speckled trout, bluefish, sailcats, redfish, etc. you can fry 'em, broil 'em or grill 'em and add your own taco fillings and you'll have a sure enough belt-buster. I'd leave the jack crevalle, ladyfish and bonito to those who are more qualified---not me.
Whatever fish you get, be sure to cut out all the red, strong tasting meat.
I usually just cut fillets into strips, make a spicy batter & fry them up..
You need to be a mad scientist...er chef sometimes. Last night we had sheeps head and red fish that my wife fileted, then cubed and very light battered fried them. She then rolled them in flour tortillas with diced avocado, tomatoe, mango. I thought they were pretty good.
I like fish tacos any way you can make them. I usually cut fillets in in strips and use blackening seasoning then either grill or sear them in a hot cast iron skillet. Battered and fried is very good as well. Pico de gallo, shredded lettuce and cabbage and a little cheese on any kind of shell. Makes me hungry thinking about it.....
Blackened fish with slaw and a little bit of shredded pepper jack cheese in soft taco shells topped with salsa.
I usually just grill fillets and with a fork, break into bigger chunks/flakes. Season it with Everglades "fish and chicken". Just a preference, but I like making up a little pico de gallo or a mango salsa to go on mine.
I know this sounds crazy but this weekend I blackened a freshwater drum and made tacos that were as good as any I have ever had. I always like slaw on fish tacos. I had two fish about 12-14 inches and a friend of mine talked me into it, said he eats them all the time. I will be keeping all that I catch that are not more than 17 inches.
Just curious about the bone structure and how you cleaned them, and the meat yield on the drum.
The drum was a lot like a Red Fish. (Same Family) I cleaned it like I do a Spanish cut all the red out, there was not much red mostly white meat. Left with two strips per side perfect for tacos.
I have eat fresh water drum since I was a kid. When they would run the banks in the fall, everyone loaded up and went to the river. I remember washtubs full of drum, and everyone scraping scales and making a helluva a mess. The meat was chopped and seasoned, then made into patties, fried in skillets, and put up in jars covered with oil. Poor man's salmon pattie. We ate on 'em all winter with gravy and biscuits. Canned mackerel became available for about 9 cents a can, and ended our canning drums. I still harvest a few each winter to grill. Don't want to get too far from my raisin'.
California Style Fish Tacos
A whole or strip of fillet, battered and deep fried.
My chile relleno batter is really good for them and easy to make.
6 egg whites whipped till stiff, then whisk in the yolks.
Dredge fish in flour then in batter, deep fry well done.
stuff into a softly deep fried corn tortillas and top with my Mexican slaw.
Other good stuff to put on them:
Hot sauce
Salsa
Pico de gallo
Guacamole
Onions
Cilantro
chiles
Mexican Slaw
lightly saute some minced onion and chiles
add equal parts sour cream and cream cheese
slow simmer for 10 minutes while stirring constantly
salt to taste
add to shredded cabbage
Fried flounder, fresh pico de gallo, and a little siracha mayo. Really good.
Man, that's a good looking burrito... But it ain't no taco.
Do need to cook that flour tortilla a bit though.
harsh reality of running out of the good tortillas for tacos lol.Quote:
Originally Posted by ChileRelleno
I wouldn't push the plate away till it was all gone.Quote:
Originally Posted by SNAKE