Because it really is personal…

I am on a Quest. Nothing so grand as for the Holy Grail or the Fountain of Youth, and certainly nothing requiring armor and a trusty steed. Oh no. My Quest is a culinary one. I am looking for the Perfect Fish Taco.

Now, several years ago, an internet buddy in San Diego informed me of the existance of fish tacos. I was highly sceptical at the time, and simply filed the information into the back of my mind. Then, about 9 months ago, one of my cooking magazines had a recipe for them, and it looked intriguing. Again, it was filed into the back of my mind, and the magazine was filed into the rack next to the downstairs toilet, for Inspirational Quality Time Perusal.

About a week ago, after having spent some money at a specialty grocery store on 2 bags of panko crumbs, I became reaquainted with the magazine and it’s fish taco recipe. Which called for panko crumbs. Which I had. I was suddenly overcome with a desire for a fish taco. The photos of the recipe, and the descriptions of spicy batter-fried crisp fish and lemony slaw and a creamy horseradish sauce just sounded TOO good. So I made them and the family bowed before me and called me Blessed Mother. Yeah, they were really, really good.

So, then I did an internet search, and learned there are as many ways to make fish tacos as there are people willing to make them. I had to try them again. I found another recipe, this one simpler but no less tasty. Comparing it with the other recipe is kind of like comparing apples and oranges. Both are fruit, both are roundish, but the similarity ends there.

The second recipe called for marinating the fish in lime (always a good thing), then making a highly seasoned cornmeal breading and pan-frying the fish.
Instead of slaw, just thinly sliced cabbage will do, and 2 sauces- a yogurt/lime/chipotle blend and your favorite bottled salsa, all in a soft (not fried) corn tortilla. Also delicious, and the family was hard pressed to decide which version was superior.

I have 2 more recipes to try, one involves grilling the fish, another broiling it, thus eliminating the booger of fried food. Of course, the Southern White Woman in me realizes that it is the fried fish which makes it good. I could make a beer-battered panko-crumbed fried possum and it would be good. But the 21st Century Housewife screams that fried is bad and “That will go straight to your thighs!” so one must look for delicious alternatives.

Fish is something I have a cautious relationship with. I absolutely despise anything fishy-tasting. I have learned that this means most salt-water fish is to be avoided. The exceptoin, that I have found, being flounder. I like flounder ok. Maybe because it’s just so weird, with both eyes on one side of it’s head and flat like a beaver’s tail. I will try fish at a restaurant, figuring maybe the guy in the back knows what to do with it. From this I have learned that I don’t care for grouper, sea bass or snapper. I do like freshwater fish, alot. You name it, panfish, bass, tilapia, (pond raised) catfish, all good, as long as they’re already little white fillets on a styrofoam tray.. Please don’t give me a fish with eyes. The eyes are the window to the soul and as such I cannot eat something that quite possibly looked at me.

Anyway, if any of you out there have fish taco recommendations, I would appreciate them. I am going to post the 2 recipes I have already tried over at Rootie’s Kitchen sometime today.