There are plenty of fresh frozen fish companies out there and some of them are just plain garbage. While getting ready to prepare dinner for my wife and myself we decided on fish tacos. One of the recipes we use calls for pre-made fishsticks and our personal choice is Gortons Beer Batter Fish Fillets. We found out early in our taco making that you want to use the wedge pieces of fish because they are larger portions and contain more meat than breading.
The best way to make these tacos is to deep fry the fish. Baking the fish takes quite a bit of time in the oven, and tacos are supposed to be quick food. Sure you are going to get a few more calories, but they are worth every one. We usually cook our corn tortillas in some oil in a sauce pan. Get the tortilla hot enough to start bubbling and then turn it over. If it misbehaves, press it back into the pan with tongs. Flip the tortilla again and fold it in half and cook for another 30 seconds then flip it one more time, let it cook for another 20 seconds and then take it out of the pan still folded and place it upside down on a plate with some absorbing material such as a paper towel and let the oil drip off. Make a dozen or so and if your heart can stand it, lightly salt them.
So what are some of other toppings besides hot sauce do we use? Well we like to cut up avocado and thinly sliced cabbage along with tomatoes and cheese to add into the mix. Usually it takes about fifteen minutes to prepare a full meal using this method and I am sure it will take a few minutes longer for each person added to the meal, so if you are in a hurry and want a great meal of fish tacos, just remember you cant buy cheap fishsticks!
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