Fish Tacos

For the third Thursday in a row, it is fish taco night. The first week we used flounder, last week we used cod, and this week it is catfish. The flounder tacos turned out better than the cod, so we'll see how something new is tonight.


Fish Tacos

Plain looking, all white, but very tasty.

For the Fish:
1.75 lb fresh fish (serves 4 people, 2 tacos each)
1 cup flour
2 tsp salt

pepper
canola oil

In a paper bag (not plastic) mix the flour, salt, and some pepper. You can also experiment with putting other spices, such as curry, into this mix. Adding cornmeal also works. A couple of pieces at a time, shake the fish around in the bag until well covered. You can also just roll it around in a bowl with the mix.

Using an electric skillet, heat up the 1/4-1/3 inch of canola oil (you can also add peanut oil to this) at a high heat.

Cook the fish until both sides are browned.


For the Creamy Slaw:

1/3 cup mayonnaise
3 Tbsp sour cream
2 Tbsp cider vinegar
1/2 tsp salt
1/8 tsp pepper
1.5 lbs green cabbage, thinly sliced (6 cups)
1/4 cup finely chopped onion

Make this ahead of time to let it sit a bit at room temp. for the cabbage to wilt slightly (~30 min).
Whisk together the mayo and sour cream in a bowl until smooth. Whisk in vinegar, salt and pepper. Add remaining ingredients and toss well.

Note: you might think about adding some ketchups to make it a little sweeter.
From the Gourmet Cookbook


Finally: Put the fish and slaw into a slightly warmed, soft tortilla and try adding things like lime juice and hot sauce.


Fried Potatoes

...potatoes will be needed for this.

Boil some potatoes. Cut them into smallish pieces. Put them into the pan with the oil used to fry up the fish, and cook them until crispy.

I don't think that these are what most people would eat with tacos, but we've gotten into the habit, so we're sticking with it.