Crispy Fish Tacos!

Tonight we decided to make a quick and easy meal, so we turned to the fish tacos. You gotta love fish, it’s cheap, it keeps forever in the freezer, but when you’re ready to actually eat it, it thaws quickly. You can cook it on the stovetop, in the oven, heck I’ve seen salmon recipes that cook the salmon in the dishwasher.

Here is the recipe I used for the fish: http://allrecipes.com/Recipe/Crispy-Fish-Fillets/Detail.aspx

It caught my eye because it used instant mashed potatoes instead of traditional breading. Our fish of choice tonight was flounder, but you could just as easily do this with any fish.

The little change I made to the recipe on the website was to dredge the fish through flour first to make the “breading” stick a bit better, and instead of regular mustard, Virginia’s Dad makes this home-made mustard that is out-flippin standing.

Here is the fish, happy in some Extra Virgin Olive Oil. You have to pay attention to it though, as it will cook rather quickly.

Above in the first pic you can see it browning around the edges (you might have to click on the pic and look at the larger version) This lets you know it’s time to flip.

Meanwhile, Virginia had some potatoes going… she cut them, boiled them, then browned them in a pan with some salt and pepper and other spices to test.

Here’s the finished product… the fish was laid on a bed of lettuce on a flour tortilla and topped off with some pineapple peach salsa. The potatoes of course were wonderful… on another note, we’ve dropped Iodized Salt, and gone to Sea Salt.

Notes:

• The fish was crispy and light, but in the taco, it was overpowered by the salsa and dumbed down by the tortilla.
• On its own, you could taste the potato in the “breading” on the fish, and the gentle mustard flavors underneath.
• We cooked one filet in sesame oil and the result was rather amazing… no heavy olive oil taste, but even with a slight bit of flavor from the sesame oil, there was more flavor than with olive oil.