What happens to a lot of the fish caught everyday in this country? They are deep fried in a batter that hides the delicious and distinct flavor of each fish species. I for one am pretty tired of the deep fried fish and chips that are the popular form of cooking delicious, white, flaky fish.
Don’t get me wrong, there are times I love deep fried fish as much as the next guy. However, sometimes you want to taste the true flavor of the fish on your dish. This fish taco recipe has some simple seasonings that are designed to accent the delicious flavor of the fish used. Go light on the seasoning and you will be surprised how delicious your Bluegill, Bass, Perch or salt water fish tastes.
The spicy avocado sauce is delicious on this dish and gives it that fresh summer flavor, even if you are eating this dish in the late winter or early spring.
If you are limited to freshwater ponds and lakes, this is a great recipe for your early spring Bluegill, Bass and Perch. If you live by the ocean, you also have the opportunity to take advantage of Halibut, Sole and Flounder this time of year.
This very short video is a great instruction tool for preparing this recipe. http://youtu.be/XfLqKOF2P48
1 pound fish fillets, bluegill perch, flounder, bass, halibut and sole work well
Shredded Cheddar Cheese
3 Tbsp Mayonnaise
2 tsp vegetable oil
1 cup milk
1 bunch cilantro
Flour or corn tortillas
1/2 red onion
Old Bay seasoning