Saturday
28 July
We
started off cooking this amazing, if madly complicated, recipe, due to the fact
that we had some spare tomatillos, a packet of small flour tortillas, and a
slight envie for fish tacos.
We
simplified madly, of course: used our Chimayo mild red chile to marinate the
fish (Trader Joe's cod, not halibut); skipped the pickled onions and guacamole;
and used our usual raw tomatillo salsa recipe.
We did do
the Baja cream, which came out wonderfully.
It was
also important to use self-rising flour to make that amazing coating for the
codfish nuggets; and as we didn't have any, we took the suggestion of one of
the reviewers and added ca. 1 tsp. salt and 1/4 tsp. baking soda to the flour
for dredging.
When the fish was hot and fresh, we piled
the various fixins into bowls around the table, nuked a tortilla apiece a half
minute in a paper towel, and piled the tacos together ad lib. Then we snarfed down three each in record time.
Maybe
next time we'll start earlier and do the whole thing as written.
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