Thread: Fish tacos

Being a northerner ( SE Arkansas)- I'm not familiar with cooking your fish for tacos- or grilling- C an yall help me out?

With fresh salt water fish, you can't go wrong---well maybe you can, being from Arkansas, but with Spanish, smaller kings, whiting, speckled trout, bluefish, sailcats, redfish, etc. you can fry 'em, broil 'em or grill 'em and add your own taco fillings and you'll have a sure enough belt-buster. I'd leave the jack crevalle, ladyfish and bonito to those who are more qualified---not me.

Whatever fish you get, be sure to cut out all the red, strong tasting meat.

I usually just cut fillets into strips, make a spicy batter & fry them up..

You need to be a mad scientist...er chef sometimes. Last night we had sheeps head and red fish that my wife fileted, then cubed and very light battered fried them. She then rolled them in flour tortillas with diced avocado, tomatoe, mango. I thought they were pretty good.

I like fish tacos any way you can make them. I usually cut fillets in in strips and use blackening seasoning then either grill or sear them in a hot cast iron skillet. Battered and fried is very good as well. Pico de gallo, shredded lettuce and cabbage and a little cheese on any kind of shell. Makes me hungry thinking about it.....

Blackened fish with slaw and a little bit of shredded pepper jack cheese in soft taco shells topped with salsa.

I usually just grill fillets and with a fork, break into bigger chunks/flakes. Season it with Everglades "fish and chicken". Just a preference, but I like making up a little pico de gallo or a mango salsa to go on mine.

I know this sounds crazy but this weekend I blackened a freshwater drum and made tacos that were as good as any I have ever had. I always like slaw on fish tacos. I had two fish about 12-14 inches and a friend of mine talked me into it, said he eats them all the time. I will be keeping all that I catch that are not more than 17 inches.

Just curious about the bone structure and how you cleaned them, and the meat yield on the drum.

The drum was a lot like a Red Fish. (Same Family) I cleaned it like I do a Spanish cut all the red out, there was not much red mostly white meat. Left with two strips per side perfect for tacos.