"Steve Pope" > wrote in message
...
> 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.

Okay. Thanks! I have never battered a fish. My husband used to make
catfish but I'm not sure that would go well in a taco. He would dip it in
hot mustard and then in cornmeal and fry it.