Grandpa Joe's
Fish Taco

I am not a fisherman, but this is my new favorite way to serve lake fish when it is freshly caught.

About this recipe

I first noticed fish tacos on restaurant menus only a few years ago.  Now they seem to be a popular item nearly everywhere.  As you can see, they are certainly easy to prepare.  The most important ingredient is the fresh fish.  The fresher the better!

Ingredients

  • fresh lake perch fillets
  • 1 cup Ritz Cracker crumbs
  • 1 cup all-purpose flour
  • kosher salt
  • extra virgin olive oil
  • flour or corn tortillas
  • Spicy Mayonnaise
  • fresh tomatoes
  • lettuce
  • cheddar cheese, grated

Directions

  1. Combine the cracker crumbs, flour, and a teaspoon of kosher salt in a bowl and mix well.
  2. Dredge the fish fillets in the flour mixture.
  3. Heat about 3 tablespoons of the olive oil in a large saute pan.
  4. Over medium heat, saute each fillet for 3 to 4 minutes per side.  Most lake perch fillets will cook in 3 minutes, but larger pieces may require an additional minute (see Notes).
  5. Serve immediately with fresh tomatoes, lettuce, grated cheese, and Spicy Mayonnaise.
Lake Perch Fish Taco with Romaine lettuce, fresh tomatoes, cheddar cheese, and Spicy Mayonnaise.

Notes

  • Almost any fresh or salt water fish can be substituted for the lake perch.  I prefer smaller individual fillets and typically use two fillets per taco, but it is most important to use the freshest fish available, and of course, one that you enjoy!
  • Cooking times will be longer for thicker fillets (e.g., bass and trout), but typically not more than 5 minutes per side.
  • There is no limit to the choices for fish taco extras.  Tomatoes, lettuce, and cheese represent just the beginning!
Posted: January 2016.