He was wild, he was fresh, he was available, and he was mine.
I held him in my arms.
I was thinking: “Rock Cod, you white fleshy fish, what shall I do about you?”
“The kids won’t eat it”, said Suburban cowboy.
“Maybe in tomato sauce?” I tried.
“No”, he dismissed.
And he was right.
I scratched my head, envisioning sadly my fish getting tossed in the garbage, all alone and abandoned, and stinky after it goes bad because no one wants to eat it.
What’s a woman in distress to do?
Seek help on…Twitter.
Fish tacos. I can make those. They’ll be good. They’re easy to make.
Fry in some butter and splash some lemon juice. I can do that.
Hmm. Fish. Tacos. Not a bad idea at all…
Tacos for dinner are so festive and it feels like a party.
A taco assembling party.
Of course my little one won’t touch a fish, not even with feet long pink fork, but, oh, well… Let’s Paaar-tyyy!
Makes 4 servings
For the fish:
1 to 1-1/2 lb. white fish with firm flesh (one that can be fried and turned without breaking up, or is it down?), cut into large pieces, remove all bones
extra virgin olive oil
1-2 tablespoons butter
1/2 cup flour
ground black pepper
In a 10-12 inch (non-stick) skillet, heat about 3 tablespoons of oil and 1 tablespoon of butter over medium heat. Season the fish with salt and pepper on both sides.
Put the flour in a shallow dish and dredge the fish on both sides. Shake any excess off.
Fry about 4 minutes per side or until nicely browned (see photo below) and cooked through (check one piece by cutting in the middle and taking a peek).
Remove to a platter lined with paper towels.
Splash some lemon juice.
oh, and avocado!
Any leftovers make a very awesome lunch!
Add crushed tortilla chips.