Shark-cat had a trying day this week and I think he’s still recovering.
He saw something in the street that really set him off (probably another cat? I don’t know, it was dark) and went on a crazy tear: pacing, hissing, growling, that ended with him jumping on the dog. Later I found an entire cat nail in the dogs fur, and since then shark-cat’s been rather protective of one of his right front paw.
Incidentally the dog’s fine, though a bit warier of the cat now.
So, in honor of shark-cat I made fish. He goes nuts when there’s fish in the kitchen, skulking around, jumping onto counters, sniffing the trash… I always reserve a little bit of the raw fish for him, and that used to be enough especially since when he was younger he thought cooked and seasoned fish was beneath his notice. However, now that he’s aged his tastes have evolved (devolved?) and he’s fine with the cooked stuff. He will, in fact, get right in your damn face while you’re eating it. He ate a piece of salsa tomato the other day just because it had been fish-adjacent. We may have to start locking him in the bathroom when we eat fish. This time, though, I shared, because losing a finger’s pretty rough.
These fish tacos are easy to make, and I think the marinade adds quite a bit of flavor. Here are the ingredients:
Everything gets chopped small and mixed together. I like to make the salsa to go with the tacos, and it’s generally better after it’s had a day to sit and mingle, so I find the best way to do this is to make the salsa and marinade the day before, and then have a super-easy time the day of.
Fish goes in marinade for 30 minutes per side (or more, if you have time) while you chop your toppings and get your sauces out. I like avocado, cilantro, and salsa.
I also have a sauce of mayonnaise, garlic, pepper and sriracha I like to put in my tacos too, but since it’s bad for you and lily-gilding I won’t put it in the recipe proper (if you want to make it mix 3 crushed cloves garlic, 1/4 cup mayonnaise, many grinds of black pepper, and 2 tablespoons of sriracha).
Once you’re ready for fish-frying lift off you mix cornmeal with salt and pepper and dredge the fish in it. No need to brush off any marinade items that come along – that’s flavor country!
After frying you’re ready to assemble some awesome tacos!
This one’s for you, shark-cat. No, that’s a figure of speech. I did not mean the whole thing was for you. Look, you can have the end okay? TOO CLOSE! Please, please, stop sticking your litterbox paws in my food.
- Juice of 3 lemons
- 5 green onions, chopped small
- 2 jalapenos, diced
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 16oz white fish (skinless and boneless)
- 1 cup cornmeal
- 2 teaspoons salt
- 2 teaspoons pepper
- Mix the lemon, green onion, jalapeno, and 1 teaspoon salt and 1 teaspoon pepper. Place the fish in the marinade and marinate for at least 30 minutes per side.
- Mix the cornmeal with the 2 teaspoons salt and 2 teaspoons pepper.
- Dredge the fish in the cornmeal, then fry over medium-hot approximately 4 minutes per side, or until flaky. Drain on paper.
- A firm-fleshed thicker fish like cod is best.