Following up on a recent thread on one of the NYC boards...what makes a great fish taco??? I've had a few, made a few at home. I have a world-travelling, restaurant-owning friend who says it's the greatest food ever and puts them on his menu. I was surprised that he battered and fried his, but I gather from some research that is the Baja/Ensenada way. I guess I'd lean toward grilled. But what are the elements of greatness either way. He's coming for dinner, so perhaps y'all can suggest something that will let me blow him away. I''ve already tracked down a tortilleria in Brooklyn to hit for the right tortillas.