Thursday, October 28, 2010
Tuesday Tacos, true Gulf Coast Flavor!
Gulf Coast Fish Tacos
1 1/2 lb *Gulf Sea Bass, *any fish of your choice is great
1 Pkg Louisiana Fish Fry
2 cups vegetable oil
1 cup Guacamole
1 cup chopped cabbage, either red or green
1 Jalapeno pepper, seeded & diced
1 Pomegranate, Seeded
Fish Taco Sour Cream dressing
1 cup sour cream
1/ 4cup milk
2 Tbsp lemon or lime juice
1 Tbsp garlic powder
1 Tbsp oregano or cilantro, chopped fine either dry or fresh
Pepper & Salt to taste
Fry Fish dipped in to the Louisiana Fish Fry, in 1 1/2 inches of oil, I used favorite cast iron skillet over medium high heat. Cook time for fish while frying: 4-5 minutes, turning once during the frying process. The fish should have a crisp texture on the outside & have a nice golden color. The fish should easily flake once it is cooked. (do not over cook) Drain the fish on paper towels, keep warm in oven preheated at 225*. Heat corn tortillas thoroughly, on comal or griddle.
Assemble the Fish tacos placing a layer of guacamole on the bottom of the tortilla, add few tablespoons of cabbage, piece of fish, top with Sour Cream Sauce (recipe above) then sprinkle liberally with the pomegranate seeds. I served this with Spanish Rice & also garnished that with the red pomegranate seeds.
Louisiana Fish Fry is our favorite fish fry. When I attended college in Louisiana these products earned my eternal favor! What goes better with Gulf Seafood? If there is a product out there I haven't found it yet but still open to try new things! Let me know what your favorite Fish Fry is?