West Coast Brothers....

[LogCabins]

Fish Tacos!! And no not the kind you come accross on Garnet ave. in PB!!

 

I have spent some time on the west coast for surfing and love eating those fish tacos

 

But have you guy made them With Striped Bass??? If so got a good recipe I can steal???

 

I usually never keep fish but I had to keep a fish recently and I ate most of it. But I still have some steaks left in the freezer I'm saving for when my girlfriend comes home from school. She loves fish so I want to make a good meal and make the bass a little different from the way I normally do.

 

Thanks!

[Surf Hunter]

There are a few different styles of So-Cal style fish tacos, some folks grill the fish or others fry it. I myself have always loved it fried way more better unless using dorado then grilled ain't so bad, especially if you grill it over mesquite.

 

This recipe is my favorite from when I lived in Southern California. I little laborious but damn well worth it.

 

SoCal Fish Tacos

Serves 6 


3/4 cup sour cream

1 finely chopped chipotle chile in adobo sauce (about ½ tablespoon)

1 teaspoon ground cumin

1/4 red cabbage, shredded

2 plum tomatoes, chopped

1/3 cup chopped cilantro

1/3 cup cornmeal


1 jalapeno pepper, finely chopped

Juice of 1 lime

Coarse salt

1 cup flour 


1 ¼ cups beer 


3 large eggs, lightly beaten 


18 6-inch corn tortillas 


Peanut oil, for frying 


1 ¼ pounds cod, cut into strips the size of your pinky

1. In a small bowl, stir together the sour cream, chipotle chile and cumin. In a large bowl, combine the cabbage, tomatoes, cilantro, jalapeno and juice of 1 lime; season generously with salt and toss to combine.

2. In a large shallow bowl, such as a pie plate, whisk together 2/3 cup flour, cornmeal, 1 ½ teaspoons salt and the beer. Place near the stove along with a bowl of the beaten eggs and a plate filled with the remaining 1/3 cup flour.

3. Stack the tortillas, wrap them in damp paper towels and then a clean kitchen towel. Microwave on high heat for 2 minutes. Leave covered as you prepare the fish.

4. Fill a deep saucepan with enough peanut oil to reach a depth of 1 inch and place over medium heat. Test the oil for doneness by sprinkling in a pinch of flour: if it bubbles immediately, you're ready to fry the fish. Working in batches, dredge the fish in the flour, dip them into the egg, and then dip them into the beer batter. Carefully add to the oil and fry, turning, until golden brown, about 3 minutes. Drain on paper towels and season immediately with salt. Let the oil come back to the right frying temperature before proceeding with the remaining fish. Serve with the warmed tortillas, spicy slaw and chipotle mayonnaise for assembling.

[canyondiver]

Figures a West Coast taco would use East Coast fish!

Sounds good!!

I have had those with wahoo before, and that kicked **s

[SCsurfcaster]

But I love the fish tacos in PB

[JimW]

I've made these with frozen mahi, fresh wahoo and striper, even some leftovers, all good.

 

Cut fish into strips roughly 1-1.5 inches. Marinade an hour or two in juice of a few limes, oil, s/p, garlic, cumin, chili powder, paprika, cliantro, minced serrano, minced garlic, all optional except for the oil and lime juice

 

Very finely slice/grate half a head of cabbage and a red onion

 

Make a dressing of sour cream and mayo, juice of a couple more limes and any of the spices used to marinade the fish. I'm sure you can make this without mayo, or try some combination with plain yogurt and sour cream. A little milk to thin it if needed

 

Heat a stack of corn tortillas wrapped in foil or you can throw them on a hot grill for a few seconds one at a time

 

Grill the fish using more oil to keep from sticking and a little salt and pepper. You can also sear it up in a saute pan, jst as good, just don't over cook it.

 

Put down a couple tortillas, break up some fish over them, top with some of the cabbage and onion, some more cilantro and then some dressing

 

Sometimes some diced tomato and/or sliced avocado. Wife dislikes avocado, otherwise I'd probably mash some into the dressing

 

Maybe not authentic roach coach but they're easy and tasty

[canyondiver]

Jim,

An hour and a half in the lime juice and the fish is essentially cooked. Does grilling it quickly toughen it up much?

BTW, this does sound good! May I use some habanero in mine

[Surf Hunter]

Figures a West Coast taco would use East Coast fish!

 

Who says specifically stripers? BTW, on the West Coast, rockfish are not stripers. That said, Striped bass have a texture very close to the rockfish we use...it works awesome!

I could only imagine wahoo, but, seems a waste to me as wahoo is one of those fish it is either raw or grilled with nothing added. It tastes too damn good on its own. If and when I ever get one, I goota try the taco recipe with one. Thanks for the tip CD!

[canyondiver]

Who says specifically stripers? Was talking about the codfish. BTW, on the West Coast, rockfish are not stripers.

 

Rock bass?, or am I thinking sand bass, I like those little guys

[JimW]

Jim,

An hour and a half in the lime juice and the fish is essentially cooked. Does grilling it quickly toughen it up much?

BTW, this does sound good! May I use some habanero in mine

 

 

It's pretty cooked but you want some sear on it. Less time is good too, striper would be better with less than wahoo. I put a good crust on leftover fish for these.

[canyondiver]

It's pretty cooked but you want some sear on it. Less time is good too, striper would be better with less than wahoo. I put a good crust on leftover fish for these.

 

[Surf Hunter]

Rock bass?, or am I thinking sand bass, I like those little guys

 

Yeah, sandies or calico bass....man, i gotta get back down south do visit my son so we can hit up a boat can get some of those bad dogs.

[LogCabins]

But I love the fish tacos in PB

 

I too the fish Tacos in PB...

 

 

Thanks for the recipes... I'm gonna try it as best I can next week.