It was the late summer of 2004, my daughter was just starting to walk, and I was working a job downtown in the 1st TN. building with an AMAZING view from my desk.
The point I'm working into here is, fish tacos. Amazing when executed with an educated hand, and complete shite under the supervision of the uninitiated. The group that I was performing my indentured servitude for back then, were by no means the most adventurous lot. They picked a place for lunch, and that was it... for the next month or two. It was grueling to say the least. But, like a holy ray of mercy from whatever angel had my back that particular day... The California Burrito Co. moved in exactly next door. (Cue heavenly background music here, please).
Now I'll be the first to admit, I was hesitant in the beginning. I was all, "Uuhhh... Fish... Tacos...". Yeah I know, dumb, right? But I mean, Knoxville was still REALLY backwards back then. (even more so than today). Anyways, I took the plunge, I was like "Hell with it... why not? Maybe I'll get sick, and I can escape this prison sentence. But no... it was a revelation. I'm not kidding... I'm talking a light-bulb moment... like, "Why didn't I move out West when I had the opportunity?!?" moment. Lightly fried, yet still flaky, tender whitefish... Crisp pickled vegetables (of which I was a virgin to as well), soft, warm tortillas... Some type of alien, lemony, white sauce. I mean... It was bliss. I was so enamored, I immediately went back and ordered four more. Yeah, I got bitched out for returning to the office without the rest of the group, but it was worth it.
So now that the flash-back is out of the way, let's begin. (this is my first time... so be gentle with me).
Down to the nitty-gritty... RECIPES & METHODS:
Here's how it works... first things, first. FRESH. (Period. Yes. That. was. on. purpose.) If it ain't fresh, hang up your apron, grab your hat, and hit the bricks. That's your first lesson, 'cause son... if it isn't fresh, it isn't flavor. I'm talkin' your fish, your veg, your tortillas... See where I'm going with this?
First up to bat... PICKLED VEG. That's right, I said "Pickled".
Grab some Turnips, Carrots, Red Onion, Cabbage... Basically whatever you want. But, these are the "traditionales", As it were.
Get a container, I usually recycle the plastic fruit containers from the prepared fruit at the local grocer. It's all about recycling folks. Read up on that stuff.
-Mix two cups white vinegar (Rice Vinegar is REALLY nice too. It adds a sweet accent.)
-Add half cup of salt (sea salt, or Kosher preferably).
-Black pepper to taste.
-Crushed garlic cloves to taste (I admit, I put an entire head in mine)
-.25 cup sugar.
And your good to go. Just let it rest for a minimum of 45 minutes. (of course, you season this however you want. Without experimentation, you might as well be a robot.)
Second on the roster, FRESH VEG.
-Cilantro. (An absolute must)
-Diced white onion
-Slaw (Optional. I'll describe this in further detail in future blogs)
-Salsa (Again, later blog)
-Fresh sliced cabbage (I mean, you've already pickled some. Set a little back you pig)
-Diced tomatillos, or Tomatoes... Or both.
Alright. FISH.
Select a good sturdy whitefish, like Cod. I personally prefer Halibut, or Sea Bass (Oooohhh gawd, I love Sea Bass). Although the latter tends to be harder to find, and therefore more expensive, it's so worth it though. (Tilapia works "okay" too. But I personally consider it to be "the kid who gets beat up for his lunch money" of the ocean.
Obviously clean the fish, gut it, scale it, sing it a song... whatever is required to prep it out.
Slice said fish into nugget-size pieces (you know, McDonald's? Don't act like you've never had them.)
Then you'll need to get yourself a good ole' Ziplock bag. Put the necessary amount of A.P. Flour, Cornstarch, and seasoning into this device. (NO SALT. Save this for the final dress.)
Now, I like a seasoning of Cumin, Fresh black pepper, a little White pepper, Roasted garlic powder... You get the idea. I try to keep it as South-West/Mexico/California as possible.
Drop your fish into the Zippy with all your well thought-out seasonings, and shake the hell out of it... And then put it in the fridge.
Almost time to wrap it up.... THE SAUCE.
Dear gawd in heaven... This is the crack to the head... The heroin to the addict... The LSD to the Hoffman... Well, you know what I mean...
-Kewpie Mayo. (Now, any mayo will work. But this stuff... I mean, I'm not certain to this day how they make this stuff... BUT IT'S AMAZING. I'll never eat domestic mayo again. Just saying.)
-Sriracha, or Rooster Sauce. If you don't know what this magical blessing from hell is... Just go home.
-Lemon Juice. (preferably fresh. Didn't I tell you this before?)
-A little dill never hurts. Not necessary. But, never hurts.
-Garlic powder
Mix it all together in a RECYCLED squeeze bottle... And again, shake the daylights out of it.
And that's it. easy-peasy. Now, I THOROUGHLY encourage experimenting. Don't say that I never said so.
Have everything ready to go once your prep is finished, so that after you fry your fish... The only step left is the "build".
FRYING THE FISH:
Your fish is all ready to go. It's just waiting for it's fiery christening in the oil of nom-nom happiness.
-Get a tall stock pot. (any pot suitable for frying is dandy, but a tall one cuts down on "grease-fly" dramatically.
-Any oil with a high burn point. (I prefer peanut oil, but whatever)
-Fill with a suitable amount, and preheat until the end of a chopstick sends up moisture bubbles, And then cut back only a few degrees. (Why chopsticks you ask? Because they rock, that's why. Seriously though... THE ONE TOOL that I refuse to work without.)
-Dust off your fish from the fridge, and place into the oil. Fish cooks very quickly, so stay on it.
-Once cooked to satisfaction, remove and allow to rest , and drain. (This is when you salt it to your preference. Grab a pinch, hold your hand well above, and let it rip. Or dust. Or whatever)
Finally... TORTILLAS.
I mean, come on... Just buy some pre-made ones. Unless you're some sort of Sadist.
And really, to take this euphoric god-send of a meal home... Plate everything to your specific preference. This isn't Nazi-occupied Germany people. Do what makes you happy. Everyone is different. Have fun. Let your kids help. Make a huge mess, and clean it up tomorrow.
Later.
-Adam
