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January 26, 2011
Fresh, Hot, Tasty Tacos
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Of all the fish that anglers keep for the table, it's a good bet that 90% of them wind up dredged in cracker crumbs or beer batter and deep-fried in bubbling oil. God bless America! But there's a world of tasty recipes out there that don't involve oil, and you're not doing your catch, or your heart, justice if all you do is fry, fry, fry!
Case in point: Fish Tacos. These California creations combine everything to love about traditional soft-shell tacos and delicious fish in a spicy, tangy, tasty package. They're usually served with mahi-mahi, but they taste just as good (we think, better) when you whip 'em up with a handful or crappie, bluegill, perch, walleye, catfish, and yes—bass, fillets.
Chef Jason Hill shares an easy-to-make, mouth-watering, grilled version of this West Coast treat in this helpful video.
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Make this simple, and delectable,
sauce for your fish tacos. |
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