On Feb 11, 9:50*pm, (Steve Pope) wrote:
> 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

Yep..Alaskan halibut is the best for fish tacos.