The Fish Taco- there are many theories to the origin of this wonderful concotion of battered fried fish housed in a pillowy tortilla. Is it from Mexico? Is it from Japan? Or did some California surfers come up with it?… On a recent trip to Ensenada Mexico, I discovered they felt strongly they were responsible for this food marriage. In the 30’s, Ensenada was home to many Japanese immigrants. The Japanese would fry their fish in a tempura batter and eat them with the tortillas. Whatever the story is, one thing is for sure, they are delicious. So let’s get started. Note: instead of the tempura batter, I will be using panko bread crumbs.
- 2 lbs of fresh white fish (like cod, halibut, talapia) cut into thin strips
- 2 cups of flower
- 2 cups of Panko Bread Crumbs
- 2 eggs- whisked
- 4 tbsp of Oil
- Flour “Taco Size” Tortillas
- Napa Cabbage
- Green Onion
- Lime wedges
- Sour Cream
- Hot Sauce
- Pour your flour and Panko bread crumbs, onto seperate plates.
- Heat oil in a frying pan at medium high heat.
- Cut your fish into thin strips, about the size of your two fingers. Coat your fish strips in flour, then dip them in the whisked eggs and then coat with bread crumbs. (optional: season whisked eggs with spices and hot sauce. season flour with pepper or spices)
- Once oil is hot, fry the fish on each side for about 3-5 minutes, or until golden brown.
- Remove from heat and drain on wire rack or paper towels.
- Heat up Flour tortillas in a pan, on the stove individually.
- For fixings, shred Napa cappage into small strips, and roughly chop cilantro.
- For Sauce combine Sour Cream, hot sauce, pepper, lime juice, green onion, garlic powder or any spices you have ready.
- Grab a beer, assemble tacos, and find your beach.