Recipe #5: Fish Tacos

Fresh warm tortillas and fixings: Sour cream, Chipotle pepper crema,

guacamole, tomatoes, and marinated shredded cabbage.



Golden, crunchy, crispy, munchy fish digits.



Mix Panko, flour, corn meal (medium),salt, pepper and cayenne to taste.



The grouper cut in strips in mix of egg, cream, Worcestershire,
and mustard ready for dredging in bread crumb mix.

Yo mama's tortilla press recently purchased at Mexican grocery in Homestead.

When Bill Crabill asked what are my three favorite fish to catch and eat in South Florida, I was at a loss to limit the list to so few. Each of many species, we are ocassionally lucky enough to bring home straight from the cleaning table and into the pan, get my salivary glands worked up in a hurry. Since this post is about fish which I will usually fry for wrapping in a fresh, warm tortilla, I think I can make the list short. The top on my list is the elusive Snook, with its sweet, firm, white flesh. A close second is the weirdly configured, patron of buoys,, and flotsam,the wiley Tripletail. The delicate taste and texture of the Snapper, in almost all of its varieties, is hard to beat when blanketed by any form of bread. There, that wasn't so hard. But to leave off the list that reef maurauder, Mr. Grouper, or the ultimate nibbler, the Sheepshead, or the juvenile delinquent Baracuda (under five pounds), or the lowly Sand Perch, and who-is-always-on-any list, the Hogfish would be a serious omission. These are just the non pelagic species that will make you the king of 360 degree oil and dip and dredge. Mahi mahi, cobia, and wahoo are migrating favorites. Tonight's fare was black grouper.