11 replies to this topic

[Darterboy]

So I have a nostalgic soft spot for frozen fish sticks. Childhood memories, etc.  Perusing the YouTube the other day I came across America's Test Kitchen reviewing fish sticks. During the video they suggest using fish sticks for fish tacos. Brilliant! I love fish tacos but I hate battering, frying, cleaning up after frying, etc. This eliminates all that onerous work!

 

So I whipped up some chipotle lime crema:

 

1/2 cup sour cream

1/3 cup mayo

Juice of one lime

tsp sugar optional (I use Duke's mayo so I add a little sugar)

tsp garlic powder

tsp chipotle powder (more if you like it hotter, or used canned in adobo, minced)

salt to taste

mix it all up and put in a squeeze bottle for authenticity

 

warmed some tortillas and opened a bag of angel-hair cabbage slaw.

 

Did the Gorton's non-minced (Trust the Gorton's Fisherman!) in the oven for 18 minutes

 

Assembled and devoured. These were way better than they had any right to be. My wife ate 3! she never eats 3 of anything!

 

Highest reward for minimal work I've had in a weeknight meal in quite some time. Give it a try! 

 

 

[Stains_not_here_man]

I'm on board with this.

[AspenLeif]

Fish sticks for tacos has been a thing (honestly, 1-2 times a year) since my wife chose to buy an air fryer. It was sort of a joke that I’d cook MF’ing fish in a counter oven that throws more smells than a microwave. Sort of backfired when it was for tacos and was actually crispy and pretty damn good.


Still makes the house smell like long John silvers, but…you know where this is going.

[porter]

We make similar about once a month. One of our kids’ favorite meals. Most of the time we make fish tacos, it’s this simple way. Add some shredded cabbage and radish as vegetable interest. Beans on the side.

[idajack]

Fish sticks for tacos has been a thing (honestly, 1-2 times a year) since my wife chose to buy an air fryer. It was sort of a joke that I’d cook MF’ing fish in a counter oven that throws more smells than a microwave. Sort of backfired when it was for tacos and was actually crispy and pretty damn good.


Still makes the house smell like long John silvers, but…you know where this is going.

No exterior outlets?
I never fry fish inside period…

[Big Nake]

I could see it.  When my kids were young we would do various fish sticks or otherwise breaded/battered fish in the oven and they loved it.  My mom wasn't big on fish sticks but I eventually tried them and liked them.  I was out earlier in the week and ordered battered baja fish tacos and they were righteous.  I'll have to visit the "frozen breaded fish" section of the store sometime and try these.   

[Big Nake]

This inspired me last night but it was very different.  I had some Dorado/Mahi/Dolphin and I dropped strips of it into some beaten egg that also had half-and-half, some beer, oregano and mustard in it (something I saw about baja fish tacos) and then into plain panko mixed with corn grits.  Then I laid them in a glass pan with some avocado oil in it and put them in the oven at 400° for about 20 minutes.  Nicely browned and crispity-crunchity.  Then I crisped up some corn tortillas for them.  I didn't have slaw or cilantro so I just used some crema supremo, salsa, onion and pepper jack cheese.  Really good.

 

I saw a show where they were at a shack in Ensenada, Mexico that makes fish tacos.  They made a batter with white flour, oregano, mustard and "cheap beer".   I thought it was hilarious that their cheap beer was a big, 64-ounce clear bottle of Miller High Life.  They dipped the fish (whatever fresh-caught fish they could get) into the batter and deep fried it.  I will make this again but pick up some slaw, cilantro and make something like Darter's sauce.  Considering I made this as a last-minute thing, they were delicious.  With the proper planning I could do it better.  Thanks to Darter for the inspiration.   

[Big Nake]

I'm trying this again tonight.  I have some Grouper that I will use for it and I will make Darter's chipotle-lime crema and pick up some shredded slaw and cilantro today.  I'll do the same thing with the fish .. plain panko mixed with corn grits/meal and put it in a glass pan with avocado oil at 425° until crispy brown.  I might have some thin slices of avocado for the tacos too.  I'll try to snap a pic.

[Big Nake]

Oh damn.  

 

 

[neddles]

Oh damn.

Looks bangin. I made them with the frozen Gortons just like Darter suggested. The simplicity to flavor ratio was high, as promised.

[AspenLeif]

Funny, I had fish tacos for dinner too, but blackened.

To me, the slaw is the best accompaniment. Cabbage, pineapple, cider vinegar, red pepper flakes , lime juice and a dash of mayo, salt.

[Big Nake]

I had to wing the sauce.  I used Crema Supremo (just a thinner sour cream that you can drizzle) to start.  I did not have mayo in the house so I used about 1-2 TBSP of tartar sauce .. which I also would not have in the house but my dad was over and I made fish and he needs tartar sauce with fish.  Then about 2 tsp of chipotle sauce in a can, some salt, some garlic powder and the juice of one lime.  It's really good.  Probably not what Darter made but close enough and really good.  I have leftovers that I'll make tonight or tomorrow.  Cheers again to Darter for the concept.  I didn't use the fish sticks but I have all this fish around.