Quote:
Originally Posted by patteeu
Someone tell me how to make the best fish taco.
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Cod is what most restaurants typically use. But as noted already, almost any white-fleshed firm fish will do. I've used striper/white bass before with good results.
If I could choose a fish, I'd probably try walleye. Can't think of a better tasting freshwater fish deep-fried; would probably be great as a taco.
Trick really is not to over-cook your fish. You want it to be just a hair before done when you pull it out of the fryer or off the grill. Think medium-rare
almost medium.