Yesterday we celebrated our friend Whitney. She got an awesome new job that she had been wanting… what’s more exciting than that? I mean, if you have to work… and since she does, we decided to throw her a taco party! Or rather Brad and I made tacos, both fried and grilled. We had a nice little spread including friend calamari and hush puppies. Unfortunately you don’t get pictures when we grill outside in the winter because it’s too dark. We did enjoy candlelit tacos and s’mores by the fire along with some yummy coffee bean coffee. Luckily Lance & Whitney are great company and we really enjoyed spending the evening with them.
Crispy Fried-Fish Tacos
1/2 cup mayonasie
1/4 cup hoisin sauce
2 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground white pepper
1 pound white fish – Tilapia, Black Cod or Halibut
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
shredded cabbage, carrots, scallions, cilantro
For the sauce, mix all ingredients together and refrigerate.
Combine the dry ingredients in a plastic bag and coat the fish. After thoroughly coated, dip the fish in the eggs and then cover in panko crumbs, fry.
In addition to the fried fish tacos (halibut) and fried calamari, brad grilled some of the black cod on cedar planks. We also enjoyed guacamole and chips with fresh tomato salsa and mango salsa from Whole Foods. Although I wasn’t a huge fan of the hush puppies, here is the recipe:
1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 tablespoon sugar
1 large egg
1/2 cup milk or beer
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 jalapeno pepper, chopped
Vegetable oil for frying
Combine the first three ingredients in a large bowl and make a well in the center of mixture.
Combine egg and next four ingredients, stirring well; add to dry ingredients, stirring until moistened,
Drop batter by rounded tablespoonfuls into hot oil and fry in batches, 2 minutes on each side or until golden brown. Drain on paper towels and serve immediately.
Now I’m hungry again.