Fish taco Friday
The fish taco is a very Californian dish. Given that it consists mostly of a few pieces of cooked white fish, a soft taco and a little salad and salsa people on that west coast of the USA must have been eating them for hundreds of years. There must be as many variants of the fish taco as there are cars on the LA freeways.
It seems there must be some form of fish, preferable firm and white but I am sure salmon would do. The fish can be lightly battered, grilled or blackened. A slaw needs to be included, this can be dressed in a sour cream dressing or simply a squeeze of lime. A little heat from a salsa or a few shakes of a hot sauce. Wrap it all up in a soft corn or wheat taco. Simple, savoury and satisfying.
This is the version I made last night.
Fish tacos (made 4 tacos)
3 small skinless and boneless cod fillets – cut into 1″ strips
2 tsp old bay seasoning – I’d substitute paprika, celery salt and pepper if I didn’t have any
1 clove of garlic, grated
1 tbsp oil
juice of half a lime.
2 tbsp seasoned flour (with old bay, salt and pepper)
A griddle pan or dry frying pan.
4 soft tacos
salsa or hot sauce
Slaw (I used a bag of Waitrose ruby coleslaw mix, as it was in my fridge and my family love it.) Use your favourite.
- In a large metallic bowl place the oil, garlic, lime juice and seasoning. Combine well.
- Add in the fish strips and leave to marinade for 5 minutes.
- Place the griddle on to heat and remove the fish from the marinade. Place into the seasoned flour.
- Pat the excess flour off and lay on the griddle pan.
- Whilst the fish cooks, warm the soft tacos.
- When the fish is just cooked through, translucent but flaking, slide the fish into the taco and dress with all the fixings you desire.