Fish Tacos

Never before have I had to wash the bathtub after bathing my children, but that's just how this summer is going.  How could I not shake my head and smile after finding little dirty hand and foot prints and tree sap smeared all over the bathtub walls? 

Slip n slides

Water parks

Dirt piles

Playing 'army bunker' (sitting in a big hole in the dirt with plastic army men)

Digging swimming pools for ants

Popsicles and ice cream cones

Bruises

Scrapes

Slivers

Band aids (I should buy stock in Band aids)

Bugs, bugs and more bugs

Sunscreen

Mosquito spray

Sticky, dirty faces

Too long fingernails because we can't be bothered to stop playing long enough to cut them

Staying up late

Sleeping in

Boats

Cocktails on the porch
Trips to the granparents

Barbeques.........

All the classic signs of a totally awesome summer!

For me, this meal is the cherry on the top.  It has cruch and tang and chewyness and flavor galore.  Eat it in your backyard with good friends and family.  I can't wait to make it again...in fact, I think I will tonight!

Fish Tacos

Gwyneth Paltrow

My Father's Daughter

Safflower or peanut oil, for frying
1 cup unbleached all-purpose flour
1 cup beer
Coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds white fish fillets (cod,
         (pollock, and haddock are good choices)
         cut into finger sized pieces, about 2 inches long
         and 1/2 inch thick.
Corn tortillas
Lime Crema
Pico de Gallo
Salted Cabbage
Guacamole
Cholula hot sauce

Pour 2 inches of oil in a large pot or fill your deep-fat fryer.  Heat to 350 degrees F.

Meanwhile, combine the flour, beer, a pinch of salt and the pepper together in a large bowl.  Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot.  Fry for 3-4 minutes, turning here and there, until nicely browned.  Remove to a paper towel-lined plate, sprinkle with a little salt, and repeat with the remaining fish.

To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter.  Serve a stack of them alongside all your fillings.  To assemble, spread a spoonful of lime crema on a tortilla, lay 2-3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole.  Add hot sauce if desired.

Pico de Gallo
1 pint grape tomatoes, quartered
1/2 small red onion, peeled and very finely diced
2 tablespoons finely chopped fresh cilantro
Maldon sea salt
1 lime

Combine the tomatoes, onion, and cilantro in a bowl.  Season to taste with salt and lime juice.

Salted Cabbage
1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt

Combine everything together and let it sit for 20 minutes.  The cabbage will wilt slightly, but will retain its crunch.

Guacamole
2 ripe avocados
2 tablespoons peeled and minced white onion
1 tablespoons roughly chopped fresh cilantro
1 lime
Coarse salt

Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells.  Scoop the avocado into a mixing bowl and mash gently with a fork-you don't want in to be completely smooth.  Stir in the onion and cilantro.  Cut the lime in half and squeeze in enough juice to taste.  Season the guacamole with salt and either serve immediately or stick the pits in to keep it from browning (remember to remove the pits before serving).
Lime Crema