fish tacos

I. Love. Fish Tacos.
Love them.

And although it makes me feel like a hard-up lesbian every time I order them at a restaurant, I do. As often as possible.

This one night my friend Tim and I were headed back to my place after the bar when a taxi pulls up in front of my apartment. A guy in his mid-30s pops his head out of the cab. He has at least a half dozen bags of McDonald’s in his lap, “Hey! If you guys help me hold these while I pay, I’ll give you two Diet Cokes”
So sure, why not?

Timmy gives me a devious look, “Look what I got”
He’s holding a waxy, papered Filet-O-Fish sandwich which he quickly stuffs in his pocket.

Grody.

We go upstairs and I commandeer the fish sandwich to try and rescue it by making it into something more delicious. Like a fish taco (which is especially easy since I always have Mexican staples around the house).
I warm up some tortillas, make a quick spicy mayo, flake the “fillet”, and top with diced onions.

We sit down to “enjoy” our meal and take a sip of the cokes. They are full of Rum. Holy generous alcoholic!!
The tacos, mediocre plus. But sometimes you have to work with what you’ve got.

Here’s the recipe with a more suitable fish filling than a McDonald’s filet. Though I wouldn’t recommend them with a rum and coke, I do recommend them strongly.

I’m as happy as a clam every time I eat them, and saved from the embarrassment of ordering it from a waitress who gives me the eye like I’ve asked her to show me her red snapper. (Thank you anyway, I’m happy with the one on my plate).

I’m a traditionalist when it comes to fish tacos and prefer a light fish that’s been fried. However, you can really use whatever kind of fish you want and cook it in any way that pleases you.

Tortillas
Spicy Mayo
1/2 cup real mayonnaise
1 teaspoon of Cayenne Pepper
Juice of one lemon
1 clove of garlic, minced (I prefer 2)
Salt and Pepper to taste
Onions
Shredded cabbage

Fried Fish
A few pieces of Cod
1 cup flour
1 cup club soda
1/2 teaspoon salt
At least 2 inches of vegetable oil for frying

Warm the tortillas in a pan.
Mix the mayo, cayenne pepper, lemon juice, garlic, salt and pepper in a small dish.
In a large kettle, heat 2 inches of oil over moderate heat until it reaches 375′F (Please use a thermometer. I’ve had more than one grease fire because of my insistence that I could “eye” when the oil was too hot)

Mix the flour, salt, and soda water (mix minimally to keep the batter light). Dip bite sized pieces of fish into the batter, then drop into the oil. (Tip: don’t try to put too many pieces of fish in the oil at one time)

When the fish rises to the top of the oil, it’s done. Let it drain on a paper towel.

Assemble your taco. Enjoy.