Fish Tacos

Back when I was preparing to make that Razzcherry Pie, I was browsing other recipes that included both raspberries and cherries in pie filling and ran across this one.  Minstrel Boy’s main blog theme is music but he also enjoys cooking (he’s a truffle maker too), so he puts up a recipe every now and again.  I questioned his method of refrigerating the pie two hours before baking and that started us chatting a little.  He saw my shrimp tacos blog and shared the link to his fish tacos.  I am always up for something new and although fish tacos aren’t exactly new to me, I’ve never had one where the fish was fried, or with cabbage, or with ranch dressing (particularly not with a ranch dressing this unique), so I figured I’d try them out.  They are the best I’ve had to date, so I thought I spread the word!

To make these tacos, you’ll need

Cod or some other meaty deepwater fish
Buttermilk
Fry coating: I used 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp garlic powder & 1/4 tsp. cayenne whisked together in a shallow bowl–you’ll need more if you’re making lots of fish
Queso fresca, crumbled (I used shredded cheddar b/c I’m a “gringo heathen”–lol)
Shredded cabbage
Diced tomato
Large 5-6″ corn tortillas (I had small ones and couldn’t fit much in them)
Good ranch dressing*
Lime wedges (optional)

Cut your fish into bite-sized chunks and soak them in buttermilk overnight.

Dump a bunch of oil in a skillet–about an inch high–enough to cover the fish once dumped in.  While it is heating to 360 degrees, remove your fish from the buttermilk and coat it with the flour mixture.  Once the oil is hot, put the fish in and enjoy the delicious smell of fish frying.   The fish will cool down the oil, so I turned it back up to high once it was in.  It didn’t take long–just a few minutes–remove once the fish is golden brown.  Let them drain on a paper towel lined plate.  Discard the oil.  No need to wipe out the skillet-you’ll be using it again soon.

Stack your tortillas five at a time and wrap in a damp paper towel, then microwave on high for 50 seconds.  Take them one at a time and put some fish chunks in, fold it over and put as many as will fit in your skillet.  Once the heated side is firm enough to hold it’s shape, turn over and repeat on the other side.  Once done, layer on the cheese, shredded cabbage and tomato, then “hose it down” with that good ranch dressing (*recipe below).  I also squirted some lime juice over mine and that was wonderful.

Minstrel Boy’s Good Ranch Dressing
1 packet Good Seasons instant Zesty Italian Mix (I used a generic Italian dressing mix)
1 cup mayonnaise
1 cup buttermilk
Mix & serve

I served mine with Green Rice  & some mixed vegetables.  It might sound strange, but this dressing (which is sooo wonderful, by the way–you’ll need to add more buttermilk if you actually intend to use the leftover for dressing b/c it’s thick like dip) tastes really good on top of green rice.  Try it!  Oh, and we used about three times as much dressing on the tacos as what is pictured–it was that good.