I saw on a cooking show ( yes, I watch one occasionally) where they dredged catfish in eggs, beer and taco seasoning before rolling in flour and bread crumb mixture before frying. Think I'm going to give it a whirl
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I saw on a cooking show ( yes, I watch one occasionally) where they dredged catfish in eggs, beer and taco seasoning before rolling in flour and bread crumb mixture before frying. Think I'm going to give it a whirl
Sounds good
UMMMMMMMMMMMMM!
We have made fish tacos using fried fish and blackened both !:ThumbsUp
Rolled in a tortilla with Cole slaw and hot sauce mmmmm..
After reading your post, I tried it and it turned out simply deliciousQuote:
Originally Posted by crappiepappa
thanks for sharing
I'm going to try that....I saw fish tacos on a menu in a St. Louis restaurant years ago. I thought "Fish Tacos?????" Well what the hey when in Rome...the wife said " your not really gonna eat those things are you?"
Fish tacos are awesome
Cabbage, a little cilantro, a little lime, and some kind of a good sauce. Yep, I'll eat em.
I've made them a few times and use two methods. First is to heat the pan as to blacken, and spray some olive oil in the pan as an indicator and no stick agent. While that is heating up I take my filets and shake on cajun seasoning to taste, I like a lot, on all the fillets and have them on a plate or platter ready for the pan. Once the olive oil starts to brown I put al the fillets in seasoned side down and shake seasoning on the up side. Watch as they cook and turn white bout halfway up and turn only once. Now I take the edge of the spatula and start poking the thick sections of the fillets until they start to flake. Now take the spatula and bust emall up and remove from heat into a warmed bowl for serving. Left in the skillet they may overcook. Soft taco shell, fish, onion, hot sauce if desired, cheese, tomato and salsa. Son in law ate 7 first time I made em.
Next is to make thin cuts off of bigger fillets and add cayenne to a beer batter and some garlic to taste. Thin the batter as not to be a blanket, dip, and drop til they float and not much more cause they're thin like belly meat and use the same ingredients to dress with the cheese added first so it melts. I use soft shells just for convenience. I try not to overheat with peppers and hot sauce because the fish is easily covered by these.
I put fajita seasoning on mine, heat about 2 Tbsps of olive oil in a wok and pan fry them. Put in a tortillia, add cheese, homemade pico, black beans and a dob of sour cream. I'm hungry thinking about it.
I use wildtree fajita seasoning and a touch of wildtree cajun before i flour then fry, if you like cole slaw homeade slaw seems to be a hit in the tortilla with this recipe, myself i like onions peppers and mushrooms like a fish fajita
I fry or blacken them as well and eat them in a tortilla - just had some last night in fact. I like them with a little homemade pico de galo and a little shredded mexican mix of cheese. One of my absolute favorite ways to eat them.
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You guys are killing me. Man that pic is awesome.
We do fish tacos bout twice a month. We make ours like you would make a regular taco but substitute crappie filets seasoned with taco sauce. My family loves em. Gotta try em with coleslaw now, that sounds good.
Wow! All these fish taco's pictures and recipes are sure making me hungry. I am going to have to talk to my cook(wife) about making me some of these.
If ya want to kick it up another notch, make a salsa with mango or papaya with finely chopped onion, green onion, bell pepper a pinch of salt, some pepper and a small squeeze of lemon. put that on it instead of the coleslaw. Add some yellow rice and avocado. The leftover salsa put in a bag with pork chops for next day. Don't rinse the chops and run through some seasoned flour and fry. Could probably substitute peaches or nectarines instead of the mangos and papaya if you cant get em where you are. But that is some good stuff right there.
I have to admit I'd rather catch than eat, but my family would rather eat than catch. I just fried some crappie strips in New Orleans breading, made angel hair slaw with Hidden Valley Southwest Chipotle dressing, stuffed warm 6" tortillas and added salsa, they where excellent!
I love me some fish tacos, I usually just take flour mixed with taco seasoning cut the fillets in chunks and season then fry. Also I make up some coleslaw with mayo and add taco seasoning to taste to add in the taco.
We added a little different twist. On a soft taco use the blackens crappie and made coleslaw using sour cream with a little milk along with fresh cilantro and some ground chipotle powder.
We will also use the blackened crappie with just shredded lettuce sour cream tomatoes cheese and salsa. Never thought they would be something I would like but I was wrong. You can also substitute white bass. The meat is a little firmer and holds up to the frying a little better.
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they are awesome and quite a few resteraunts in STL have terrific ones.Quote:
Originally Posted by doggone
when in FL we use grey snapper from when we do the charter boat thingy and catch loads of them. any good white fish will do and love all the different ways/ ingredients on here. will go with blackened crappie next time in MO.
The fish we use is Pomfret but any flaky variety works marinate in a mixture of lime juice, chili powder, umami seasoning, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod. Read more about What is Umami Taste and Umami flavor
Below is my favorite way to eat fresh Bluegill, Crappie or Perch, enjoy!
Bodacious Bluegill Taco's
Ingredients: Fresh Seasoned Pan Fried Bluegill Filets, Slaw, Jalapeno, Cilantro, Lime & Roasted Pineapple
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Not to pick at your taco but can you elaborate on the dressing for your slaw and how you prepared the roasted pineapple? I'm interested in both, thinking the pineapple would certainly be welcome in a Chipolte Smoked Pulled Pork Taco too. The slaw dressing looks a bit "wet", just like I like mine when adding to a burger or taco. Looks tasty..............
Don't mind at all, the dressing was mayonnaise with a splash of white vinegar & rice vinegar...Quote:
Originally Posted by rojoguio
I just put the pineapple on foil in the oven with it set to broil for a few minutes...
It's delicious!
I use the Seasoned Rice Vinegar, the 4% acidity and added sugars balance well. Never thought to just broil the pineapple..........clever!
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Looks great! I'm a easy sell for fish tacos.
I use zaterans blackening seasoning try it you won’t look back
SameQuote:
Originally Posted by dannyr3_8
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