Julie Bove > wrote:

>How do you make yours? I had seen them on restaurant menus but never gave
>them any thought because I am not a fish lover. But my mom has ordered them
>and the fish was breaded. Seemed like a lot of carbs to me! I have seen
>recipes online that call for unbreaded as well as breaded.
>
>Then I saw that ad on TV where they used fish sticks in a hard shell.
>That's what I made for dinner tonight for husband and daughter. They both
>loved them. One fish stick was broken. I gave that to the cat who also
>loved it.
>
>I had bean tacos myself. And I found the taste I've been looking for! I
>made a post some time back asking about how to get the taste of canned chili
>beans in sauce without all the sugar. Taco Bell Table Sauce. Yep! It's
>that flavor. Daughter didn't like it but husband and I had it on our tacos.
>
>Now I have another quick meal to make.
>
>So how do you do the fish for your tacos? Assuming you eat them...

I've probably talked about this before, but I prefer pan-fried Alaska
halibut for fish tacos. There are variations on battering but I
use egg white / flour / chili powder / lemon zest in some form.

The thing about batter-fried fish is that the fish cooks differently, and
I think better, inside that coating of battering. It should not be
thick enough to constitute a lot of carbs. I use whole-wheat flour
and I doubt that as much as a tablespoon of flour ends up in two or
three tacos.

Steve