Fish Tacos
By Tom Keer
Sep 24, 2014
Whenever I see an idea that provides a solution to one of my problems I kick myself for not figuring it out on my own. After filleting fish like cod, striped bass, or other white, flaky fish I usually have a bunch of small pieces left over.
Whenever I see an idea that provides a solution to one of my problems I kick myself for not figuring it out on my own. After filleting fish like cod, striped bass, or other white, flaky fish I usually have a bunch of small pieces left over. They’re tough to work with, and that is precisely where Fish Tacos come into play. Think about it: who really wants to eat fish chowder in the summer anyway? Fish Tacos solve the problem and make for a delicious and fun meal. Of course you don’t need to wait until you have scrap pieces, a regular piece of cod or striped bass can be chopped up on demand. Here’s how they’re made.
Ingredients:
3-4 pieces of fish per taco, cubed and bite sized.
2 eggs
1 cup breadcrumbs
½ teaspoon salt
1 teaspoon cayenne pepper
½ teaspoon ground cumin
Vegetable oil and a stick of sweet cream butter
Taco ingredients:
Hard or soft tortillas
Chopped lettuce
Chopped onion
Chopped tomatoes
Chopped black olives
2 cups cooked white rice
Sliced limes
Steps:
Mix all dry ingredients together: breadcrumbs, salt, cayenne pepper, and cumin.
Heat frying pan with oil and butter.
Scramble eggs in a bowl.
Dip a piece of fish in egg, coat in the breadcrumb mixture and place in heated frying pan.
Cook for one minute and repeat, turning on all sides are they are browned.
Fill a hard or soft tortilla with cooked rice and then the chopped lettuce, onion, tomatoes, black olives and rice. Add salsa and fish. Serve with lime slices to taste.
Ingredients:
3-4 pieces of fish per taco, cubed and bite sized.
2 eggs
1 cup breadcrumbs
½ teaspoon salt
1 teaspoon cayenne pepper
½ teaspoon ground cumin
Vegetable oil and a stick of sweet cream butter
Taco ingredients:
Hard or soft tortillas
Chopped lettuce
Chopped onion
Chopped tomatoes
Chopped black olives
2 cups cooked white rice
Sliced limes
Steps:
Mix all dry ingredients together: breadcrumbs, salt, cayenne pepper, and cumin.
Heat frying pan with oil and butter.
Scramble eggs in a bowl.
Dip a piece of fish in egg, coat in the breadcrumb mixture and place in heated frying pan.
Cook for one minute and repeat, turning on all sides are they are browned.
Fill a hard or soft tortilla with cooked rice and then the chopped lettuce, onion, tomatoes, black olives and rice. Add salsa and fish. Serve with lime slices to taste.
Tom Keer is an award-winning writer who lives on Cape Cod, Massachusetts. He is a columnist for the Upland Almanac, a Contributing Writer for Covey Rise magazine, a Contributing Editor for both Fly Rod and Reel and Fly Fish America, and a blogger for the Recreational Boating and Fishing Foundation’s Take Me Fishing program. Keer writes regularly for over a dozen outdoor magazines on topics related to fishing, hunting, boating, and other outdoor pursuits. When they are not fishing, Keer and his family hunt upland birds over their three English setters. His first book, a Fly Fishers Guide to the New England Coast was released in January 2011. Visit him at www.tomkeer.com or at www.thekeergroup.com.
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