Kelsey wanted to try fish tacos. If I wasn’t feeling so lazy I might have turned on the computer to look for a recipe. But we thought experimenting would be easier. So here we are, fish tacos meets English fish ‘n chips.
Rub the fish with some packaged taco mix and let stand in fridge for about 30 minutes. We had a little under a pound of Alaskan Cod.
For the batter:
Mix 1 cup flour
3/4 tsp. baking soda
1/2 cup ginger ale (ok, so we happened to have some open for our dessert experiment, seltzer would be fine)
Dip the fish in the batter and fry in at least 2 inches of oil.
I thought it would be a great idea to fry up some taco shells since I had corn tortillas. It wasn’t.
The taco shells were hard to fill so Mike used it like a big chip: