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Adding to my recent keep-it-local kick, I ordered ten pounds of fresh haddock from a local fisherman. Ten pounds is a lot of fish, I’ve found out. I vacuum sealed sixteen portions to freeze for future meals. Sixteen! Hardly a practice I’d undertake on our small boat for sure, but oh how delicious and what a treat for me to be able to dig into our freezer…sixteen times!
This recipe for fish tacos though is very do-able in any small galley. So grab your fishing pole. Galley Kat has a good one for you.
I rubbed the seasoning well over each piece then added the remaining spice to the beer batter because I hate wasting anything.
While the fish rested, I threw together the salad. It needs to sit for a while to absorb all of those lovely citrus flavours.
Now that you have all of the basics beside you, it’s time to batter up and fry yourself some fish. Not being a big fan of deep frying, I used just enough oil to cover the bottom of my pan and then let the fish rest a bit on paper towel before assembling.
Look at all that deliciousness! Crispy taco shells. Juicy perfectly done fish. Crunchy citrus slaw…
…but I honestly think the spicy garlicy sauce was the star performer.
Inspiration thanks to the Cozy Apron
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