The blog, it seems, is in need of a little love.
So, first thing’s first: a little housekeeping and clearing of debts.
Ages ago I promised to tell you what happened to the 16 pound dolphin fishbetter known as Mahi Mahicaught by my traveling companions.
The quick answer: fish tacos.
This was vacation eating at its best; a meal composed entirely of what was already on hand. Simple cooking designed to let the just-out-of-the-ocean freshness of the fish shine through. Of course, these fish tacos would be even easier to make if you’re getting your fish from the grocery store rather than waiting for someone to catch it for you.
(And, in the interest of full disclosure: I’ll likely be doing that next time I make this recipe, too. So, have no guilt on that count).
There’s more housekeeping to come, including the rest of the menu from the Indian dinner of weeks past and from the first annual Indian Summer Picnic of this past weekend. So stay tuned.
And make these fish tacos in the meantime.
A note: I’ve left measurements out of this recipe since you’ll be dredging the fish. So, you’ll need more flour, eggs and breadcrumbs than you’ll actually use. There will be some waste, but it’s well worth it. Trust me on this.
Breadcrumbs or panko
Mahi Mahi, cut into 1″ strips
1 tsp paprika, divided in half
Onions, chopped finely
Combine 1/2 tsp paprika, salt, and pepper with both the breadcrumbs and the flour.
Beat the eggs in a separate bowl.
Start coating the fish. Coat it first with flour, then egg, and finally breadcrumbs.
Set all of the pieces of fish aside while heating vegetable oil, enough so that it comes up about 1/4″ in the frying pan. To test if the oil is hot enough, drop a small amount of water into it. If it splatters, you’re ready to fry the fish.
Fry the fish until it is cooked through and the crust is a golden brown. About 3-4 minutes per side.
Drain the fried fish on paper towels.
Serve the fried fish with tortillas warmed in a 350 degree oven, Guacamole, onions and lettuce.