Fish Tacos!

Nice Vid, a few good tips there and a few very sharp knives too... cellie...

Hey Bud, that’s such a clean filet there, why would ya need to rinse it t at all..??. Cellfish...

Hey Bud, that’s such a clean filet there, why would ya need to rinse it t at all..??. Cellfish...

The magic of video editing lol...there were scales and guts on the fillets that need to be rinsed off (in salt water!)

Great video thanks for sharing!

Wow Roger you really know how to work those knives. That was great. I'm going to try that one. It may have to be sea bass though ?

Wow Roger you really know how to work those knives. That was great. I'm going to try that one. It may have to be sea bass though ?

Thanks George, I'm actually a bit rusty...

Seabass would be an upgrade imo!

Thanks George, I'm actually a bit rusty...

Seabass would be an upgrade imo!

Totally agree.

nice video and some great tips.

nice video and some great tips.

thanks!

I need to watch your video again. My batter does not coat the fish evenly and and then too much separates from the fish after I take it out of the oil. I don't think my oil was hot enough, but that's only part of the problem.
Never give up, never surrender!

I need to watch your video again. My batter does not coat the fish evenly and and then too much separates from the fish after I take it out of the oil. I don't think my oil was hot enough, but that's only part of the problem.
Never give up, never surrender!

perhaps poaching fish could be a simple step... cellie...

or pan sear filets would be a nice easy style... cellie...

I need to watch your video again. My batter does not coat the fish evenly and and then too much separates from the fish after I take it out of the oil. I don't think my oil was hot enough, but that's only part of the problem.
Never give up, never surrender!

Oil temp is key, I generally just flick a few drops of batter into the oil and if it floats and bubbles right away it's ready. Also, don't crowd the pot, it will lower temperature drastically.

Fish should be as dry as possible. You can also help batter clingage (??) by a light dusting of flour or corn starch (shaking off all excess) before battering.

Good luck!

Here is my slight variation inspired by your video, which has gone over quite well, since I don't have convenient access to kimchee and can't get myself to deep fry:

Slaw:
store bought cole slaw mix in a bag.
pan sauteed corn kernels sliced from the cob (key ingredient)
2:1 mayo:sour cream, olive oil, red wine vinegar

Fish:
small or halved wreck fish (porgy, sea bass, ling) fillets (not sashimi slices)
flour, black pepper, ice water, till thick batter, then use that instead of egg wash
then dredge battered fillets in bread crumbs
fry in 1/4-1/8 inch oil

Fixings:
2:1 mayo:sour cream + heavy sriracha
sliced red onion

Ortega extra soft taco tortillas

Searobin fillets are great for tacos .The tail fillets fit in your average taco shell perfectly a little cajun spice toss in pan with a little butter your done

Porgy fillets rolled in a homemade taco seasoning mix and grilled for a few minutes on grill topper made for great tacos!

Gotta love those fish tacos!