Paul M. Cook wrote:
> "Bob Terwilliger" > wrote in message
> ...
>> Paul wrote:
>>
>>> Batter dipped and deep fried is my favorite. That crisp, crunchy crust
>>> really adds to the dish. I like to just serve the fish whole in a couple
>>> of hot, steamed corn tortillas with chilled guac, cabbage and a sprig of
>>> cilantro. The hot-cold effect works well.
>> I've never seen a whole fish served that way. Don't the bones make it
>> tricky to eat as a taco?
>>
>
> Not if you remove the bones first. Slicing the fish before serving does not
> remove bones, either. That's the way they make them in Ensenada, Mexico and
> where I learned how to eat 'em.

I had them in Ensenada for the first time, too. From one of those little
shacks over near the blow hole. IIRC, it was chunks of fried fish.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.