Paul M. Cook wrote:
>
> "Ablang" > wrote in message
> oups.com...
>> Battered fish tacos need not be covered in grease By JIM ROMANOFF -
>> The Associated Press
>>
>>
> http://www.kcchronicle.com/articles/...f625589236.txt
>>
>> Fish tacos are extremely popular in coastal areas of Mexico, and it's
>> no wonder.
>>
>> The local catch of the day is battered, deep fried and served wrapped
>> in corn tortillas along with a variety of salsas, chopped vegetables
>> and crema, a rich Mexican version of sour cream.
>>
>> If it weren't for the deep-frying, this would be a healthy meal.
>> Fish, chopped tomatoes and onions, shredded cabbage, and fresh salsas
>> are excellent choices for a healthy diet.
>>
>
> Alton Brown did a great show on frying. He showed that done properly,
> deep fried food is not overly greasy.
>
> I love making fish tacos. Cabbage makes for the best tacos. You need
> a heavy, dense batter that sticks to the fish and makes a crunchy
> coating. Beer batter is best and adds a lot of flavor. Deep frying
> is the only way to achieve the desired results. And as Alton Brown
> showed, it isn't greasy unless you cook it too long. He made a whole
> pile of fish and chips and only lost 2 tablespoons of oil in the whole
> batch.

Of the three joints whose fish tacos I know (one on the pier at Avila
Beach, California, and two within two blocks of the Manhattan Beach
pier), only one batters their fish. I wonder if that predominance of
non-battered is an artifact of my very small sample, or if non-battered
actually does prevail. (I had fish tacos at the latter two just this
week. My personal rating for the three meals the battered ones last,
but I'm not saying that's because they were bettered.)


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