On 2/12/2011 12:50 AM, Steve Pope wrote:
> Julie > 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
Trader Joe's frozen battered halibut works very well and is also
relatively low-fat.

--
James Silverton, Potomac