What should be in a fish taco? What kind of fish? Fried or grilled? What
condiments? What kind of tortilla (or other wrapper)?

Bob

"Bob Terwilliger" > wrote in message
b.com...
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob

I've made the perfect fish taco. Pity I was the only witness.

I used halibut dipped in conventional beer batter. Then deep fried and
sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
tortillas in water for 2 seconds, grill for 30 seconds on each side.
Assemble the taco as you would any taco i.e. sauce as a base, fish, cabbage
then cilantro. Server with a squeeze of lime and chopped cilantro and
finely diced sweet onions. Perfecto.

Paul

Paul wrote:

> I've made the perfect fish taco. Pity I was the only witness.
>
> I used halibut dipped in conventional beer batter. Then deep fried and
> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> cabbage then cilantro. Server with a squeeze of lime and chopped cilantro
> and finely diced sweet onions. Perfecto.

I gave this some thought about a year ago. At the time I opined that I'd use
a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so that
the taco would have a nice textural contrast. I still like that idea, along
with crema and shredded iceberg lettuce instead of cabbage. I also threw out
the idea of using an offbeat sauce like salsa verde with harissa, but I'm
not 100% behind that particular tweak. Maybe just the same squeeze of lime
with cilantro and diced sweet onions that you used would be better.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Paul wrote:
>
>> I've made the perfect fish taco. Pity I was the only witness.
>>
>> I used halibut dipped in conventional beer batter. Then deep fried and
>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>> cabbage then cilantro. Server with a squeeze of lime and chopped
>> cilantro
>> and finely diced sweet onions. Perfecto.
>
> I gave this some thought about a year ago. At the time I opined that I'd
> use
> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
> that
> the taco would have a nice textural contrast. I still like that idea,
> along
> with crema and shredded iceberg lettuce instead of cabbage. I also threw
> out the idea of using an offbeat sauce like salsa verde with harissa, but
> I'm not 100% behind that particular tweak. Maybe just the same squeeze of
> lime with cilantro and diced sweet onions that you used would be better.
>

I can attest to this:

Lettuce does NOT work. Only cabbage does.

Soft fish is no good. Must be a firm fleshed white fish.

Puffy shells are for Marie Calendar's - use corn tortillas flash grillled

Those are my secrets. Well mine and half of Ensenada, Mexico.

Paul
> Bob
>

"Bob Terwilliger" > ha scritto nel messaggio
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?

I haven't a clue. I've never seen oneand they don't really sound appealing.

On Nov 10, 2:44*am, "Paul M. Cook" > wrote:
> "Bob Terwilliger" > wrote in message
>
> b.com...
>
>
>
>
>
>
>
>
>
> > Paul wrote:
>
> >> I've made the perfect fish taco. *Pity I was the only witness.
>
> >> I used halibut dipped in conventional beer batter. *Then deep fried and
> >> sliced thin. *I made a sauce of 50% crema and 50% yogurt. *I added lime
> >> juice to the sauce. Then I sliced some green cabbage very thin. *Dip corn
> >> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> >> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> >> cabbage then cilantro. *Server with a squeeze of lime and chopped
> >> cilantro
> >> and finely diced sweet onions. *Perfecto.
>
> > I gave this some thought about a year ago. At the time I opined that I'd
> > use
> > a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
> > that
> > the taco would have a nice textural contrast. I still like that idea,
> > along
> > with crema and shredded iceberg lettuce instead of cabbage. I also threw
> > out the idea of using an offbeat sauce like salsa verde with harissa, but
> > I'm not 100% behind that particular tweak. Maybe just the same squeeze of
> > lime with cilantro and diced sweet onions that you used would be better..
>
> *I can attest to this:
>
> Lettuce does NOT work. *Only cabbage does.

Keep your stinking cabbage.
>
> Soft fish is no good. *Must be a firm fleshed white fish.

Regular ol' corn meal breaded and fried tilapia.
>
> Puffy shells are for Marie Calendar's -

Something you are apparently familiar with.

> use corn tortillas flash grillled

Corn tortillas, fried. Fish, lettuce and a squeeze of lime. No
soaplantro.
>
> Those are my secrets. *Well mine and half of Ensenada, Mexico.
>
> Paul
>
> > Bob

--Bryan

"Giusi" > wrote in message
...
>
> "Bob Terwilliger" > ha scritto nel messaggio
>> What should be in a fish taco? What kind of fish? Fried or grilled? What
>> condiments? What kind of tortilla (or other wrapper)?
>
> I haven't a clue. I've never seen oneand they don't really sound
> appealing.


That's what I thought, but you would be surprised.

On Nov 10, 1:49*am, "Bob Terwilliger" >
wrote:
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob

Never had one, but can you imagine a nice piece of sea bass on a fish
taco? OMG!!

John Kuthe...

On 11/10/2011 3:44 AM, Paul M. Cook wrote:
> "Bob > wrote in message
> b.com...
>> Paul wrote:
>>
>>> I've made the perfect fish taco. Pity I was the only witness.
>>>
>>> I used halibut dipped in conventional beer batter. Then deep fried and
>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>>> cabbage then cilantro. Server with a squeeze of lime and chopped
>>> cilantro
>>> and finely diced sweet onions. Perfecto.
>>
>> I gave this some thought about a year ago. At the time I opined that I'd
>> use
>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>> that
>> the taco would have a nice textural contrast. I still like that idea,
>> along
>> with crema and shredded iceberg lettuce instead of cabbage. I also threw
>> out the idea of using an offbeat sauce like salsa verde with harissa, but
>> I'm not 100% behind that particular tweak. Maybe just the same squeeze of
>> lime with cilantro and diced sweet onions that you used would be better.
>>
>
> I can attest to this:
>
> Lettuce does NOT work. Only cabbage does.
>
> Soft fish is no good. Must be a firm fleshed white fish.
>
> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>
> Those are my secrets. Well mine and half of Ensenada, Mexico.
I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
However, I just nuke the corn tortillas (40 seconds) and use the
following sauce.

Fish Taco Sauce

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

I would add cayenne by inspection since 1 tsp might be too much.

--


James Silverton, Potomac

I'm *not*

On 11/10/2011 1:49 AM, Bob Terwilliger wrote:
> What should be in a fish taco?

fish, cabbage, Mexican crema sour cream, pico de gallo, lime juice
What kind of fish?

red snapper that I caught myself in the Gulf of Mexico
Fried or grilled?

I prefer grilled
What
> condiments? What kind of tortilla (or other wrapper)?
Mexican sour cream, cabbage, pico de gallo that does NOT come from a jar
or package, lime juice in a corn tortilla.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed, 9 Nov 2011 23:49:56 -0800, "Bob Terwilliger"
> wrote:

> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
I'm pretty much standard (don't make it often enough to be boring)
with fish tacos, but I grill the fish - battered and fried does not
appeal.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 10 Nov 2011 00:44:49 -0800, "Paul M. Cook" >
wrote:

>
> "Bob Terwilliger" > wrote in message
> b.com...
> > Paul wrote:
> >
> >> I've made the perfect fish taco. Pity I was the only witness.
> >>
> >> I used halibut dipped in conventional beer batter. Then deep fried and
> >> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
> >> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
> >> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> >> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> >> cabbage then cilantro. Server with a squeeze of lime and chopped
> >> cilantro
> >> and finely diced sweet onions. Perfecto.
> >
> > I gave this some thought about a year ago. At the time I opined that I'd
> > use
> > a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
> > that
> > the taco would have a nice textural contrast. I still like that idea,
> > along
> > with crema and shredded iceberg lettuce instead of cabbage. I also threw
> > out the idea of using an offbeat sauce like salsa verde with harissa, but
> > I'm not 100% behind that particular tweak. Maybe just the same squeeze of
> > lime with cilantro and diced sweet onions that you used would be better.
> >
>
> I can attest to this:
>
> Lettuce does NOT work. Only cabbage does.
>
> Soft fish is no good. Must be a firm fleshed white fish.
>
> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>
> Those are my secrets. Well mine and half of Ensenada, Mexico.
>
That puffy shell doesn't work for me either.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"Bryan" > wrote in message
...
On Nov 10, 2:44 am, "Paul M. Cook" > wrote:
> "Bob Terwilliger" > wrote in message
>
> b.com...
>
>
>
>
>
>
>
>
>
> > Paul wrote:
>
> >> I've made the perfect fish taco. Pity I was the only witness.
>
> >> I used halibut dipped in conventional beer batter. Then deep fried and
> >> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
> >> juice to the sauce. Then I sliced some green cabbage very thin. Dip
> >> corn
> >> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> >> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> >> cabbage then cilantro. Server with a squeeze of lime and chopped
> >> cilantro
> >> and finely diced sweet onions. Perfecto.
>
> > I gave this some thought about a year ago. At the time I opined that I'd
> > use
> > a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
> > that
> > the taco would have a nice textural contrast. I still like that idea,
> > along
> > with crema and shredded iceberg lettuce instead of cabbage. I also threw
> > out the idea of using an offbeat sauce like salsa verde with harissa,
> > but
> > I'm not 100% behind that particular tweak. Maybe just the same squeeze
> > of
> > lime with cilantro and diced sweet onions that you used would be better.
>
> I can attest to this:
>
> Lettuce does NOT work. Only cabbage does.

Keep your stinking cabbage.
>
> Soft fish is no good. Must be a firm fleshed white fish.

Regular ol' corn meal breaded and fried tilapia.
>
> Puffy shells are for Marie Calendar's -

Something you are apparently familiar with.

> use corn tortillas flash grillled

Corn tortillas, fried. Fish, lettuce and a squeeze of lime. No
soaplantro.


You do not see fried tacos in Mexico. That is tex-mex. You also don't see
African lake fish in Mexico so lose the tilapia. BTW, that fish is raised
in sewer water. You know that, right or do you just like that industrial
flavor? And raw cabbage is very sweet. Fish tacos would be bland without
cilantro.

Go to Ensenada and see how they do it. Yours sound like crap.

Paul

"James Silverton" > wrote in message
...
> On 11/10/2011 3:44 AM, Paul M. Cook wrote:
>> "Bob > wrote in message
>> b.com...
>>> Paul wrote:
>>>
>>>> I've made the perfect fish taco. Pity I was the only witness.
>>>>
>>>> I used halibut dipped in conventional beer batter. Then deep fried and
>>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip
>>>> corn
>>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>>>> cabbage then cilantro. Server with a squeeze of lime and chopped
>>>> cilantro
>>>> and finely diced sweet onions. Perfecto.
>>>
>>> I gave this some thought about a year ago. At the time I opined that I'd
>>> use
>>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>>> that
>>> the taco would have a nice textural contrast. I still like that idea,
>>> along
>>> with crema and shredded iceberg lettuce instead of cabbage. I also threw
>>> out the idea of using an offbeat sauce like salsa verde with harissa,
>>> but
>>> I'm not 100% behind that particular tweak. Maybe just the same squeeze
>>> of
>>> lime with cilantro and diced sweet onions that you used would be better.
>>>
>>
>> I can attest to this:
>>
>> Lettuce does NOT work. Only cabbage does.
>>
>> Soft fish is no good. Must be a firm fleshed white fish.
>>
>> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>>
>> Those are my secrets. Well mine and half of Ensenada, Mexico.
> I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
> However, I just nuke the corn tortillas (40 seconds) and use the
> following sauce.
>
> Fish Taco Sauce
>
> 1/2 cup plain yogurt
> 1/2 cup mayonnaise
> 1 lime, juiced
> 1 jalapeno pepper, minced
> 1 teaspoon minced capers
> 1/2 teaspoon dried oregano
> 1/2 teaspoon ground cumin
> 1/2 teaspoon dried dill weed
> 1 teaspoon ground cayenne pepper
>
> I would add cayenne by inspection since 1 tsp might be too much.

Way too many ingredients. What makes a fish taco great is that it is simple,
like a taco should be. Mayo is way too strong. Crema is best.

Paul

Bob Terwilliger > wrote:

>What should be in a fish taco? What kind of fish? Fried or grilled? What
>condiments? What kind of tortilla (or other wrapper)?

Fried Alaska halibut (batter fried, but not a heavy batter); some chile
molido and lime juice sprinkled on the fried fish, along with cabbage and
sour cream and maybe a little salsa, on a corn tortilla.


Steve

Paul M. Cook > wrote:

>I've made the perfect fish taco. Pity I was the only witness.
>
>I used halibut dipped in conventional beer batter. Then deep fried and
>sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
>tortillas in water for 2 seconds, grill for 30 seconds on each side.
>Assemble the taco as you would any taco i.e. sauce as a base, fish, cabbage
>then cilantro. Server with a squeeze of lime and chopped cilantro and
>finely diced sweet onions. Perfecto.

Sounds perfect to me.


Steve

"sf" > wrote in message
...
> On Thu, 10 Nov 2011 00:44:49 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> "Bob Terwilliger" > wrote in message
>> b.com...
>> > Paul wrote:
>> >
>> >> I've made the perfect fish taco. Pity I was the only witness.
>> >>
>> >> I used halibut dipped in conventional beer batter. Then deep fried
>> >> and
>> >> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added
>> >> lime
>> >> juice to the sauce. Then I sliced some green cabbage very thin. Dip
>> >> corn
>> >> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>> >> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>> >> cabbage then cilantro. Server with a squeeze of lime and chopped
>> >> cilantro
>> >> and finely diced sweet onions. Perfecto.
>> >
>> > I gave this some thought about a year ago. At the time I opined that
>> > I'd
>> > use
>> > a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>> > that
>> > the taco would have a nice textural contrast. I still like that idea,
>> > along
>> > with crema and shredded iceberg lettuce instead of cabbage. I also
>> > threw
>> > out the idea of using an offbeat sauce like salsa verde with harissa,
>> > but
>> > I'm not 100% behind that particular tweak. Maybe just the same squeeze
>> > of
>> > lime with cilantro and diced sweet onions that you used would be
>> > better.
>> >
>>
>> I can attest to this:
>>
>> Lettuce does NOT work. Only cabbage does.
>>
>> Soft fish is no good. Must be a firm fleshed white fish.
>>
>> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>>
>> Those are my secrets. Well mine and half of Ensenada, Mexico.
>>
> That puffy shell doesn't work for me either.


Finally, somebody who actually likes tacos. I typically serve tacos using
two tortillas. You won't find puffy shells anywhere in Mexico except for
maybe the Gringo Hilton.

Paul

"Giusi" > wrote in message
...
>
> "Bob Terwilliger" > ha scritto nel messaggio
>> What should be in a fish taco? What kind of fish? Fried or grilled? What
>> condiments? What kind of tortilla (or other wrapper)?
>
> I haven't a clue. I've never seen oneand they don't really sound
> appealing.


Done right they are out of this world. Done wrong they are just plain
awful. It's all in the fish, you want a firm, white, clean tasting fish.

Paul

sf wrote:
>"Bob Terwilliger" wrote:
>
>> What should be a fish taco?
>>
>I'm pretty much standard.

You wanna close your legs, your breath smells...fish tacos indeed!

i am interested to read this, it is one of the very few things i have
rejectd trying just because it doesn't sound good to me, hopefully this
thread will change my mind, Lee
"Bob Terwilliger" > wrote in message
b.com...
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob
>

On Thu, 10 Nov 2011 09:38:34 -0800, "Paul M. Cook" >
wrote:

> Finally, somebody who actually likes tacos. I typically serve tacos using
> two tortillas. You won't find puffy shells anywhere in Mexico except for
> maybe the Gringo Hilton.

I'm a "soft shell" person too.

I did like puffy shells with the huge tostadas you'd get in a
restaurant (vs taqueria type) after they came up with that variation;
but I was perfectly happy with a crispy corn tortilla underneath it
all up to that point. The tortilla was usually soft by the time I got
down that far anyway.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/10/2011 7:13 AM, Janet Wilder wrote:
> On 11/10/2011 1:49 AM, Bob Terwilliger wrote:
>> What should be in a fish taco?
>
> fish, cabbage, Mexican crema sour cream, pico de gallo, lime juice
> What kind of fish?
>
> red snapper that I caught myself in the Gulf of Mexico
> Fried or grilled?
>
> I prefer grilled
> What
>> condiments? What kind of tortilla (or other wrapper)?
> Mexican sour cream, cabbage, pico de gallo that does NOT come from a jar
> or package, lime juice in a corn tortilla.
>
>
>
>
>
I forgot to add the cilantro, but some people don't like it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

> Go to Ensenada and see how they do it. Yours sound like crap.


Thanks for reminding me! Our Hawaii cruise puts in to Ensenada before
returning to San Diego. The first place I ever had a fish taco was at a
little stand by the buffladora (sp) in Ensenada, Baja, Mexico.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 10 Nov 2011 12:19:49 -0600, Janet Wilder
> wrote:

> I forgot to add the cilantro, but some people don't like it.

Add it, if they don't like it - they don't have to use it when they
make theirs.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/10/2011 11:35 AM, Paul M. Cook wrote:

>
> You do not see fried tacos in Mexico. That is tex-mex.
>



Not *this* part of Texas, sir. I have a friend who grew up in New Mexico
and she had to go to Taco Bell for a hard shell taco. Here in all the
way southeast Texas, right on the Mexican border, they mostly do soft
shells (hard shells at the places that serve the Winter visitors) and
rarely corn tortillas. You will see corn tortillas with barbacoa and
fish tacos. Otherwise everything else is made with flour tortillas. Most
restaurants will offer you a choice of corn or flour when they serve
tortillas as bread. 9 times out of 10 even if you ask for corn, you get
flour <g>




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 10, 12:34*am, "Bob Terwilliger" >
wrote:

> I gave this some thought about a year ago. At the time I opined that I'd use
> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so that
> the taco would have a nice textural contrast. I still like that idea, along
> with crema and shredded iceberg lettuce instead of cabbage. I also threw out
> the idea of using an offbeat sauce like salsa verde with harissa, but I'm
> not 100% behind that particular tweak. Maybe just the same squeeze of lime
> with cilantro and diced sweet onions that you used would be better.
>
Fish tacos originated, afaik, in Baja, and while "authenticity" per se
is no guarantee of goodness they do turn out a fine thing down there.
The fish is whatever is fresh caught; in my experience that's been
yellowtail most often, sometimes snapper (but that's too soft imho).
Sometimes dorado if that's all they caught that day but it's not as
good, again imho. Up here in Alta California the most commonly found
is cod, which works well for consistency where fresh caught fish is
less available. In Baja it is lightly battered and fried but lately
I've liked grilling it. Personal taste. Definitely shredded cabbage,
not lettuce (not enough character), crema or mayo or mayo and sour
cream, always lime squeeze, sometimes (rarely) optional salsa.
There's no such thing as a puffy taco shell in Baja; the warm fresh
corn tortilla(s) work so well I can't imagine substituting for them. -
aem

"Janet Wilder" > wrote in message
b.com...
> On 11/10/2011 11:35 AM, Paul M. Cook wrote:
>
>>
>> You do not see fried tacos in Mexico. That is tex-mex.
>>
>
>
>
> Not *this* part of Texas, sir. I have a friend who grew up in New Mexico
> and she had to go to Taco Bell for a hard shell taco. Here in all the way
> southeast Texas, right on the Mexican border, they mostly do soft shells
> (hard shells at the places that serve the Winter visitors) and rarely corn
> tortillas. You will see corn tortillas with barbacoa and fish tacos.
> Otherwise everything else is made with flour tortillas. Most restaurants
> will offer you a choice of corn or flour when they serve tortillas as
> bread. 9 times out of 10 even if you ask for corn, you get flour <g>
>

We typically see flour tortillas for burritos. If you ask for tortillas you
get corn.

Paul

On 11/09/2011 11:49 PM, Bob Terwilliger wrote:
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob
>
>

Yellow corn tortilla, softened in oil, folded into a U shape and fried
crisp; beer-battered cod (or any firm-fleshed white fish), deep fried;
thinly sliced green cabbage; white sauce; homemade pico de gallo. For
the white sauce, look up the recipe for "San Diego-Style Fish Taco
Sauce": yogurt (or crema or sour cream), mayonnaise, cayenne, fresh
jalapeño, lime juice, capers, cilantro, cumin and dill weed. It's the
best I've ever had. Hint: the sauce improves considerably with aging.

Here's some other seafood taco fillings to consider, all but the last
two served inside a freshly fried taco shell:
• Battered mild fish with ginger/peanut/sesame sauce and Napa cabbage
• Crab cakes (taco shaped) and Tartar sauce with something
• Crab, shredded Cheddar and mayonnaise, served hot
• Crab, shredded Swiss and bacon with steamed summer squash and onion
• Crab and lemony white wine sauce with finely shredded jicama
• Oysters, breaded and fried, bacon and Swiss with Tartar sauce and
shredded lettuce
• Salmon croquettes (taco shaped), breaded and fried, with Tartar sauce
• Grilled salmon fingers with dill/caper sauce and arugula
• Seafood curry with chutney
• Shrimp and minced green onion with a cream, tequila and lime
reduction
• Shrimp Remoulade with shredded lettuce and green onions
• Shrimp, tomato, basil and Feta with fresh spinach and Tzatziki
• Red salmon and rock scallop with chipotle and/or lime and/or
ranch sour cream, mesclun, and julienned daikon on corn tortillas
• Alaska halibut, dipped in egg white/lemon extract, then in flour
and NM chile molido, pan fried. Corn tortilla, cabbage/sour cream slaw,
lime juice dribbled on the fried fish
• Coat the fish with Panko and bake instead of deep fry.
• Marinated halibut with cilantro pesto. Strips of (marinated)
jicama for crunch and crumbled cotijo. Use a freshly fried flour
tortilla or pan fry them with the fish inside
• Use pita bread and sprouts instead of taco shells and cabbage

On 11/10/2011 12:37 PM, Paul M. Cook wrote:
> "James > wrote in message
> ...
>> On 11/10/2011 3:44 AM, Paul M. Cook wrote:
>>> "Bob > wrote in message
>>> b.com...
>>>> Paul wrote:
>>>>
>>>>> I've made the perfect fish taco. Pity I was the only witness.
>>>>>
>>>>> I used halibut dipped in conventional beer batter. Then deep fried and
>>>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>>>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip
>>>>> corn
>>>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>>>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>>>>> cabbage then cilantro. Server with a squeeze of lime and chopped
>>>>> cilantro
>>>>> and finely diced sweet onions. Perfecto.
>>>>
>>>> I gave this some thought about a year ago. At the time I opined that I'd
>>>> use
>>>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>>>> that
>>>> the taco would have a nice textural contrast. I still like that idea,
>>>> along
>>>> with crema and shredded iceberg lettuce instead of cabbage. I also threw
>>>> out the idea of using an offbeat sauce like salsa verde with harissa,
>>>> but
>>>> I'm not 100% behind that particular tweak. Maybe just the same squeeze
>>>> of
>>>> lime with cilantro and diced sweet onions that you used would be better.
>>>>
>>>
>>> I can attest to this:
>>>
>>> Lettuce does NOT work. Only cabbage does.
>>>
>>> Soft fish is no good. Must be a firm fleshed white fish.
>>>
>>> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>>>
>>> Those are my secrets. Well mine and half of Ensenada, Mexico.
>> I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
>> However, I just nuke the corn tortillas (40 seconds) and use the
>> following sauce.
>>
>> Fish Taco Sauce
>>
>> 1/2 cup plain yogurt
>> 1/2 cup mayonnaise
>> 1 lime, juiced
>> 1 jalapeno pepper, minced
>> 1 teaspoon minced capers
>> 1/2 teaspoon dried oregano
>> 1/2 teaspoon ground cumin
>> 1/2 teaspoon dried dill weed
>> 1 teaspoon ground cayenne pepper
>>
>> I would add cayenne by inspection since 1 tsp might be too much.
>
> Way too many ingredients. What makes a fish taco great is that it is simple,
> like a taco should be. Mayo is way too strong. Crema is best.
>
>
Sorry to disagree but that's how I had fish tacos last night and they
were good!


--


James Silverton, Potomac

I'm *not*

"James Silverton" > wrote in message
...
> On 11/10/2011 12:37 PM, Paul M. Cook wrote:
>> "James > wrote in message
>> ...
>>> On 11/10/2011 3:44 AM, Paul M. Cook wrote:
>>>> "Bob > wrote in message
>>>> b.com...
>>>>> Paul wrote:
>>>>>
>>>>>> I've made the perfect fish taco. Pity I was the only witness.
>>>>>>
>>>>>> I used halibut dipped in conventional beer batter. Then deep fried
>>>>>> and
>>>>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added
>>>>>> lime
>>>>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip
>>>>>> corn
>>>>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>>>>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>>>>>> cabbage then cilantro. Server with a squeeze of lime and chopped
>>>>>> cilantro
>>>>>> and finely diced sweet onions. Perfecto.
>>>>>
>>>>> I gave this some thought about a year ago. At the time I opined that
>>>>> I'd
>>>>> use
>>>>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>>>>> that
>>>>> the taco would have a nice textural contrast. I still like that idea,
>>>>> along
>>>>> with crema and shredded iceberg lettuce instead of cabbage. I also
>>>>> threw
>>>>> out the idea of using an offbeat sauce like salsa verde with harissa,
>>>>> but
>>>>> I'm not 100% behind that particular tweak. Maybe just the same squeeze
>>>>> of
>>>>> lime with cilantro and diced sweet onions that you used would be
>>>>> better.
>>>>>
>>>>
>>>> I can attest to this:
>>>>
>>>> Lettuce does NOT work. Only cabbage does.
>>>>
>>>> Soft fish is no good. Must be a firm fleshed white fish.
>>>>
>>>> Puffy shells are for Marie Calendar's - use corn tortillas flash
>>>> grillled
>>>>
>>>> Those are my secrets. Well mine and half of Ensenada, Mexico.
>>> I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
>>> However, I just nuke the corn tortillas (40 seconds) and use the
>>> following sauce.
>>>
>>> Fish Taco Sauce
>>>
>>> 1/2 cup plain yogurt
>>> 1/2 cup mayonnaise
>>> 1 lime, juiced
>>> 1 jalapeno pepper, minced
>>> 1 teaspoon minced capers
>>> 1/2 teaspoon dried oregano
>>> 1/2 teaspoon ground cumin
>>> 1/2 teaspoon dried dill weed
>>> 1 teaspoon ground cayenne pepper
>>>
>>> I would add cayenne by inspection since 1 tsp might be too much.
>>
>> Way too many ingredients. What makes a fish taco great is that it is
>> simple,
>> like a taco should be. Mayo is way too strong. Crema is best.
>>
>>
> Sorry to disagree but that's how I had fish tacos last night and they were
> good!
>

To each his own. I prefer mine without tartar sauce which is what your
recipe really is. FTs are one of the rare foods I will be snobbish about.

Paul

Paul wrote:

>> That puffy shell doesn't work for me either.
>
> Finally, somebody who actually likes tacos.

That's a stupid comment. Everybody who's participated in this discussion
likes tacos. They might not like YOUR tacos, and you seem to be in a snit
about that. Get over it.


> I typically serve tacos using two tortillas. You won't find puffy shells
> anywhere in Mexico except for maybe the Gringo Hilton.

As I've said on many occasions, I don't give a damn about authenticity.

Bob

Whirled Peas came up with these:

> Yellow corn tortilla, softened in oil, folded into a U shape and fried
> crisp; beer-battered cod (or any firm-fleshed white fish), deep fried;
> thinly sliced green cabbage; white sauce; homemade pico de gallo. For the
> white sauce, look up the recipe for "San Diego-Style Fish Taco Sauce":
> yogurt (or crema or sour cream), mayonnaise, cayenne, fresh jalapeño, lime
> juice, capers, cilantro, cumin and dill weed. It's the best I've ever had.
> Hint: the sauce improves considerably with aging.
>
> Here's some other seafood taco fillings to consider, all but the last two
> served inside a freshly fried taco shell:
> • Battered mild fish with ginger/peanut/sesame sauce and Napa cabbage
> • Crab cakes (taco shaped) and Tartar sauce with something
> • Crab, shredded Cheddar and mayonnaise, served hot
> • Crab, shredded Swiss and bacon with steamed summer squash and onion
> • Crab and lemony white wine sauce with finely shredded jicama
> • Oysters, breaded and fried, bacon and Swiss with Tartar sauce and
> shredded lettuce
> • Salmon croquettes (taco shaped), breaded and fried, with Tartar
> sauce
> • Grilled salmon fingers with dill/caper sauce and arugula
> • Seafood curry with chutney
> • Shrimp and minced green onion with a cream, tequila and lime
> reduction
> • Shrimp Remoulade with shredded lettuce and green onions
> • Shrimp, tomato, basil and Feta with fresh spinach and Tzatziki
> • Red salmon and rock scallop with chipotle and/or lime and/or ranch
> sour cream, mesclun, and julienned daikon on corn tortillas
> • Alaska halibut, dipped in egg white/lemon extract, then in flour and
> NM chile molido, pan fried. Corn tortilla, cabbage/sour cream slaw, lime
> juice dribbled on the fried fish
> • Coat the fish with Panko and bake instead of deep fry.
> • Marinated halibut with cilantro pesto. Strips of (marinated) jicama
> for crunch and crumbled cotijo. Use a freshly fried flour tortilla or pan
> fry them with the fish inside
> • Use pita bread and sprouts instead of taco shells and cabbage

Very creative! Thanks!

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Paul wrote:
>
>>> That puffy shell doesn't work for me either.
>>
>> Finally, somebody who actually likes tacos.
>
> That's a stupid comment. Everybody who's participated in this discussion
> likes tacos. They might not like YOUR tacos, and you seem to be in a snit
> about that. Get over it.
>

Many people on this group have no business even being near food let alone a
kitchen.

They are not MY tacos. You asked for the perfect taco and I told you how
they are made. Some of the crap ideas here are the reason people don't care
for them. Lettuce? Tilapia? tartar auce? Please. I just make mine the
way they make them in beach towns all up and down Baja, Mexico. Good enough
for 100 million people, good enough for me.

>
>> I typically serve tacos using two tortillas. You won't find puffy shells
>> anywhere in Mexico except for maybe the Gringo Hilton.
>
> As I've said on many occasions, I don't give a damn about authenticity.

I think you will find that "perfect" and authentic are pretty close
concepts. You did as for perfect. Somehow the answer was just a bit too
much for you to handle but then mental illness is hardly unkown on this
group.

Noody really gives a ****. Yo asked is all. You can make them with Mrs
Paul's fish sticks and serve with tartar sauce and iceberg lettuce if you
like. Knock yourself out, bitch.

Paul

Paul wrote:

>> As I've said on many occasions, I don't give a damn about authenticity.
>
> I think you will find that "perfect" and authentic are pretty close
> concepts.

No. They're not. That's an asinine and ignorant statement. The concepts of
perfection and authenticity are completely distinct from one another. I
can't believe that you truly think they're "close concepts." They're no
closer than the concepts of lycanthropy and vector calculus.


> You did as for perfect. Somehow the answer was just a bit too much for
> you to handle but then mental illness is hardly unkown on this group.

So you think that taking the hidebound Kent-like attitude of "This is the
only way" is not a sign of mental illness? Imagine that; I guess the
afflicted really are the last to know.


> Noody really gives a ****. Yo asked is all. You can make them with Mrs
> Paul's fish sticks and serve with tartar sauce and iceberg lettuce if you
> like. Knock yourself out, bitch.

LOL

Looks like I struck QUITE a nerve with you, ya goatish clay-brained
feague[1]! If, as
you say, "Noody [sic] really gives a ****," why did it move you to such
language?

Bob
[1] Courtesy of the Shakespeare Insult Kit -- Thanks, Nancy2!

"Bob Terwilliger" > wrote in message
b.com...
> Paul wrote:
>
>>> As I've said on many occasions, I don't give a damn about authenticity.
>>
>> I think you will find that "perfect" and authentic are pretty close
>> concepts.
>
> No. They're not. That's an asinine and ignorant statement. The concepts of
> perfection and authenticity are completely distinct from one another. I
> can't believe that you truly think they're "close concepts." They're no
> closer than the concepts of lycanthropy and vector calculus.
>

Bite me.

>
>> You did as for perfect. Somehow the answer was just a bit too much for
>> you to handle but then mental illness is hardly unkown on this group.
>
> So you think that taking the hidebound Kent-like attitude of "This is the
> only way" is not a sign of mental illness? Imagine that; I guess the
> afflicted really are the last to know.

Look only you and your parole officer care what you put in your mouth. I
have no idea what Kent-like means. Should I? Blow me.

>
>> Noody really gives a ****. Yo asked is all. You can make them with Mrs
>> Paul's fish sticks and serve with tartar sauce and iceberg lettuce if you
>> like. Knock yourself out, bitch.
>
> LOL
>
> Looks like I struck QUITE a nerve with you, ya goatish clay-brained
> feague[1]! If, as
> you say, "Noody [sic] really gives a ****," why did it move you to such
> language?
>
> Bob
> [1] Courtesy of the Shakespeare Insult Kit -- Thanks, Nancy2!

What a goob. I'll say this, you don't suffer from mental illness. You seem
to really like it.

Paul

Paul wrote:

>>> I think you will find that "perfect" and authentic are pretty close
>>> concepts.
>>
>> No. They're not. That's an asinine and ignorant statement. The concepts
>> of perfection and authenticity are completely distinct from one another.
>> I can't believe that you truly think they're "close concepts." They're no
>> closer than the concepts of lycanthropy and vector calculus.
>
> Bite me.

Good one! That's the best comeback you could POSSIBLY have made! When the
facts are against you, and you've made a complete fool of yourself and
become a Stu-pendous laughingstock, why NOT offer yourself as an object of
dental play?


>> you think that taking the hidebound Kent-like attitude of "This is the
>> only way" is not a sign of mental illness? Imagine that; I guess the
>> afflicted really are the last to know.
>
> Look only you and your parole officer care what you put in your mouth. I
> have no idea what Kent-like means. Should I? Blow me.

Wow, an admission of ignorance and another sexual invitation! This must be
my LUCKY DAY!


> What a goob. I'll say this, you don't suffer from mental illness. You
> seem to really like it.

You seem to really like losing. You're doing it SO WELL! Must be a lifelong
practice for you, loser. Now go back to your same old "authentic" thing,
comforted by "tradition" and a complete lack of creativity.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Paul wrote:
>
>>>> I think you will find that "perfect" and authentic are pretty close
>>>> concepts.
>>>
>>> No. They're not. That's an asinine and ignorant statement. The concepts
>>> of perfection and authenticity are completely distinct from one another.
>>> I can't believe that you truly think they're "close concepts." They're
>>> no
>>> closer than the concepts of lycanthropy and vector calculus.
>>
>> Bite me.
>
> Good one! That's the best comeback you could POSSIBLY have made! When the
> facts are against you, and you've made a complete fool of yourself and
> become a Stu-pendous laughingstock, why NOT offer yourself as an object of
> dental play?
>
>
>>> you think that taking the hidebound Kent-like attitude of "This is the
>>> only way" is not a sign of mental illness? Imagine that; I guess the
>>> afflicted really are the last to know.
>>
>> Look only you and your parole officer care what you put in your mouth. I
>> have no idea what Kent-like means. Should I? Blow me.
>
> Wow, an admission of ignorance and another sexual invitation! This must be
> my LUCKY DAY!
>
>
>> What a goob. I'll say this, you don't suffer from mental illness. You
>> seem to really like it.
>
> You seem to really like losing. You're doing it SO WELL! Must be a
> lifelong
> practice for you, loser. Now go back to your same old "authentic" thing,
> comforted by "tradition" and a complete lack of creativity.


Like I said, what a goob. I guess I'll just have to accept the fact I am
"Kent-like." Moron.

Paul

In article >,
says...
>
> On 11/10/2011 12:37 PM, Paul M. Cook wrote:
> > "James > wrote in message
> > ...
> >> On 11/10/2011 3:44 AM, Paul M. Cook wrote:
> >>> "Bob > wrote in message
> >>> b.com...
> >>>> Paul wrote:
> >>>>
> >>>>> I've made the perfect fish taco. Pity I was the only witness.
> >>>>>
> >>>>> I used halibut dipped in conventional beer batter. Then deep fried and
> >>>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
> >>>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip
> >>>>> corn
> >>>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> >>>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> >>>>> cabbage then cilantro. Server with a squeeze of lime and chopped
> >>>>> cilantro
> >>>>> and finely diced sweet onions. Perfecto.
> >>>>
> >>>> I gave this some thought about a year ago. At the time I opined that I'd
> >>>> use
> >>>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
> >>>> that
> >>>> the taco would have a nice textural contrast. I still like that idea,
> >>>> along
> >>>> with crema and shredded iceberg lettuce instead of cabbage. I also threw
> >>>> out the idea of using an offbeat sauce like salsa verde with harissa,
> >>>> but
> >>>> I'm not 100% behind that particular tweak. Maybe just the same squeeze
> >>>> of
> >>>> lime with cilantro and diced sweet onions that you used would be better.
> >>>>
> >>>
> >>> I can attest to this:
> >>>
> >>> Lettuce does NOT work. Only cabbage does.
> >>>
> >>> Soft fish is no good. Must be a firm fleshed white fish.
> >>>
> >>> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
> >>>
> >>> Those are my secrets. Well mine and half of Ensenada, Mexico.
> >> I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
> >> However, I just nuke the corn tortillas (40 seconds) and use the
> >> following sauce.
> >>
> >> Fish Taco Sauce
> >>
> >> 1/2 cup plain yogurt
> >> 1/2 cup mayonnaise
> >> 1 lime, juiced
> >> 1 jalapeno pepper, minced
> >> 1 teaspoon minced capers
> >> 1/2 teaspoon dried oregano
> >> 1/2 teaspoon ground cumin
> >> 1/2 teaspoon dried dill weed
> >> 1 teaspoon ground cayenne pepper
> >>
> >> I would add cayenne by inspection since 1 tsp might be too much.
> >
> > Way too many ingredients. What makes a fish taco great is that it is simple,
> > like a taco should be. Mayo is way too strong. Crema is best.
> >
> >
> Sorry to disagree but that's how I had fish tacos last night and they
> were good!

What is this "crema" that is suddenly being mentioned? The only
"crema" with which I am familiar is that which lies on top of a properly
pulled shot of espresso.