Fish Tacos

Another one of my food goals for this year is to serve more fish to our family.  I'll confess -   I hate fish.  No, that doesn't explain it right.  I hate, hate, hate, hate, hate, hate, HATE fish.  That's better.  But, my husband loves it, a couple of my kids love it, and I know that it is good for you.  So, although I have only made it twice before in my entire cooking career, I have decided that from now on (or until I can't handle it anymore) we will have Fish Fridays in our home.

Tonight I made fish tacos.  Before I had one, my husband and two fish lovin' boys helped themselves.  They inhaled them and went for seconds.  My husband told me if I didn't like this, there was no hope for me and fish to ever develop a relationship.  I felt the pressure and was nervous.  Mom's have to be a good example, and I was determined to at least try it.  So I made myself a taco and took a big bite.  Hmmmm...... what's this?  This was actually, uh, I don't think I can say it.  Okay, okay.  It was good!  No, it was delicious!!!  I loved it.  I don't believe it myself.  This is a first people.    So, if you're a fish hater like myself, oh, excuse me, like I USED to be, then I say give this a try.  You might be surprised too!!


Fish Tacos
Recipe courtesy of Allrecipes


1 cup all purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup water (the original recipe called for beer)

1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 oz.) pkg. corn tortillas
1/2 med. head cabbage, finely shredded


Directions:

In a large bowl combine flour, cornstarch, baking powder and salt.  Blend egg and water (beer), then quickly stir into the flour mixture (don't worry about a few lumps).

Heat oil in deep fryer or deep pan to 375 degrees.

Dust fish pieces lightly with flour.  Dip into batter, and fry until crisp and golden brown.  Drain on paper towels.  Lightly fry tortillas; not too crisp.  (I just heated mine over the flame on the gas stove).  To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.  The original recipe included the white sauce, but I just took some ranch dressing that I had made earlier in the day, added cumin, mexican oregano and some Chalula (hot sauce) and it was perfect!!  I served it with some black beans and loved every bite.