Claire Corlett

Fish Food, Fish Tanks, and More
F*cking Awesome Fish Tacos Recipe

F*cking Awesome Fish Tacos Recipe


HEY THERE, FELLAS, WELCOME BACK TO “COOK,
YOU BASTARDS!” YOU’RE IN THE BASTION OF BLAND: THE CRAP
KITCHEN. TODAY, ONE OF MY FAVORITES: FISH TACOS. I NEVER MET A FISH TACO I LIKED BECAUSE THEY’RE
USUALLY BREADED AND DEEP-FRIED, AND THEY TASTE LIKE WET CARDBOARD. BUT THIS ONE’S A LOT BETTER. SO YOU GET A NICE PIECE OF COD. WHEN YOU BUY IT YOU WANT TO MAKE SURE THAT
IT DOESN’T SMELL FISHY AND YOU WANNA MAKE SURE IT DOESN’T LEAVE YOUR HANDS FEELING SLIMY. THEN I MAKE A SPICE MIXTURE OUT OF EQUAL PARTS
ANCHO CHILI POWDER, GARLIC POWDER, CUMIN, PAPRIKA, SALT AND A BUNCH OF FLOUR. MIX IT ALL IN THIS PLASTIC BAG WHICH MAKES
YOUR LIFE A LOT EASIER. CUT YOUR FISH UP INTO CHUNKS, THROW ‘EM
IN THE PLASTIC BAG LIKE SO. THIS ALSO WORKS FOR FRIED CHICKEN; ANYTHING
YOU NEED TO COVER IN A POWDER. ROLL ‘ER UP. SHAKE. THEY’RE GONNA BE NICE AND EVENLY COATED. NOW LET’S FRY ‘EM. ALL RIGHT, ONCE THEY’RE NICE AND COATED
YOU PUT ‘EM IN SOME HOT OIL. LET ‘EM GET BROWN ON EACH SIDE – THEY’RE
GONNA COOL REAL FAST ‘CAUSE IT’S FISH. AND HERE’S HOW YOU BUILD IT: TAKE A NICE
WARM TORTILLA, PUT YOUR FISH ON THERE, A LITTLE CHIPOTLE CREAM – IT’S JUST SOUR CREAM
WITH CHIPOTLE PEPPER POWDER AND LIME JUICE – SOME LETTUCE, SOME SALSA, SOME GUACAMOLE,
A SQUIRT OF LIME AND YOU’RE DONE. BEST FISH TACOS EVER.

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