thirdeye\'s Egged Fish Taco

thirdeye

There have been some good ones posted this week, so I might as well toss one more fish taco recipe out there.....so here is a snip from the article that is in the wings for publication on my cookin' site. I used a technique inspired from the panko fish recipe on The Naked Whiz's site.



For starters, I make sort of a spicy cabbage slaw using yogurt or mayonnaise for the base. I will even jazz up deli slaw on occasion and it works just fine. The other condiments are chopped green onions, radish slices, cilantro and salsa. A lime wedge for squeezin’ is served on the side. The biggest difference is cooking the fish on the grill. Yes on the grill. Thin fillets of perch, flounder, trout, roughy, tilapia and many others work just fine. I’m looking for a crunchy texture on the fish to go with the crunch of the toppings. Here is how you do that.

Build a hot fire and cover a metal tray or fish screen with foil (make sure it has sides so no oil runs off). Preheat the tray for at least 10 minutes. Meanwhile rinse off your fillets, season some flour with chili powder and salt, make an egg/water wash and put some panko (Japanese bread crumbs) onto some wax paper. Sprinkle the fish with flour, dip in the egg wash then coat with panko.

For cooking, add a little oil onto your preheated tray, then add the fish. They should be checked for sticking in about 2 minutes and flipped in 2 more. Once they are 135° internal, they are done. The panko should have developed a golden color and will be very light and crunchy. Slice the fillets into pieces 2 fingers wide. Wrap all this in a warmed corn tortilla or a tortilla wrap (wheat ones are good too), give it a squeeze of lime and enjoy with a cold beer.

If you want to read the full article I wrote for GYGO back in August, it is here. It has some history and the full Rubio story.....

http://getyourgrillon.net/2008/08/26/i-like-fish-i-like-tacos/

Gunnar

Looks good, a little less oil than frying. There seems to be a theme going with fish tacos, of which I like. Are you going with the foiled screen to avoid cleaning cast iron (or pan of choice)?

thirdeye

Yeah, way less oil. That's the beauty of the panko, you get the crunch without loads of oil.

Yes, I like cooking on foil for the quick clean-up.

reelgem

That looks like a great recipe. I like the "less oil" and foil for "no mess" cooking. I have some mahi mahi in my freezer which might work great with this. You say to build a "hot" fire. What temp are you cooking at?

EGC

Fine looking meal there -- could be from the pages of Gourmet or some other foodie mag.

thirdeye

I bet 400° to 425°. Thin fillets can handle it because when the color is golden the fish is done.

Here is the link to TNW recipe that I followed, my seasonings were different for the tacos and I think my fillets were thinner, but he lists times/pit temps for salmon, so you should be able to make this work.


http://www.nakedwhiz.com/pankotilapia.htm