So what I am about to say has nothing to do with today’s recipe.
Remember the good ‘ole days of Public Broadcasting. Yes, as in PBS.
And I’m not saying the current shows on PBS aren’t good. I’m not saying that at.all.
But remember when PBS aired shows like Reading Rainbow, Mister Rodgers, Lamb Chop (I was way too old for this one, but I still remember it), Where in the World is Carmen Sandiego and Ghostwriter.
Oh and I can’t forget the classic… Sesame Street, but at least that is still on the air.
But those other shows. They… they were just so good and taught me everything I needed to know about life. Like, get to know your neighbors. That in a book I can go anywhere my little heart desires (and
avoid escape reality). And talking to a sock puppet is TOTALLY normal. Oh and let’s not forget that I may have never learned to count or share my lunch, had I not ‘grown up’ on the “street.”
Yeah, those were the days.
And these are the types of conversations we have nightly at our dinner table. (how do you like that segway?!?)
Yes, I am a firm believer of sitting down together for dinner every night. Because these priceless conversations wouldn’t happen otherwise.
Oh and yeah…. Fish tacos are kind of hard to eat standing up or sitting in front of the TV! Speaking of fish tacos these are damn good. Super refreshing with that amazing Sweet Potato and Jicama Slaw (which deserved a post on it’s own) I shared last week.
We were so engrossed in scarfing down these tacos, that our PBS conversation almost didn’t happen.
One Year Ago: Tips For Planning an Independence Day Celebration on a Budget
Two Years Ago: Fourth of July Foodie Fun!
Three Years Ago: Chocolate Cinnamon Rolls
Four Years Ago: Cheese and Chicken Stuffed French Bread
4 cod fillets, cut in half (or other white fish such as halibut, tilapia, bass)
1/3 cup mayonnaise
1 lime, zested and juiced
1 teaspoon chili powder
1 teaspoon fish seasoning (such as Old Bay)
1/4 teaspoon each salt and black pepper
1/3 cup all-purpose flour
3 tablespoons canola oil
1 batch Sweet Potato and Jicama Slaw (click for recipe)
corn or flour tortillas
Preheat oven to 325 degrees.
In a large bowl, stir together mayonnaise, lime juice and zest, and seasonings. Place flour in another large bowl. Dip the fish fillets first into mayonnaise mixture, then into flour, shaking to remove any excess.
Heat oil in large, heavy pot. Working in batches, fry the prepared fish in hot oil until golden brown, turning once, cooking for about 4 to 5 minutes. Remove from oil and drain on paper towels and transfer to a baking sheet. Place in the oven to keep warm until ready to serve.
Serve cooked fish in tortilla, topped with prepared Sweet Potato and Jicama Slaw.