Claire Corlett

Fish Food, Fish Tanks, and More
Fish Tacos – CookIN’ Gone Wild S1E9 | Indiana DNR

Fish Tacos – CookIN’ Gone Wild S1E9 | Indiana DNR


Welcome to CookIN’ Gone Wild. I’m your host,
Michelle Cain, and today we’ll be cooking Fish Tacos. For our fish tacos today we’re
going to make a really simple sauce. What we have here is plain yogurt, we’re going
to add some mayonnaise to that, about a tablespoon and a half. Some spices – in here we have
cumin, garlic and a little bit of cayenne pepper for that kick. Some lime juice. I’m
going to mix this all together and then I’m going to chop some fresh cilantro to throw
in there. Set that aside and get a nice fresh bunch of cilantro and just do this by eye.
I’m also going to add some cilantro at the end. Because in my opinion, you can never
have enough cilantro. Some people don’t like it, you don’t have to use it, you could use
maybe dill instead, but this adds a really nice flavor. Go ahead and add that into the
sauce. One more thing to add in is capers. That is going to add a little bit of saltiness.
Think of it like when you do a tartar sauce, you’d have a relish. This is along those lines,
just adding a bit of saltiness. Add those in there and that’s it. Just mix this really
well and this is going to go on the very end when we’re done with our fish, so we’re going
to set that off to the side for when we’re ready to eat. The next thing you are going
to do is bread your fish. What I have here are some bluegill. I caught these myself in
Snow Lake in Northern Indiana. We’re going to bread these really simply. It’s going to
be similar to how we did the venison Parmesan the only differences are going to be the spices.
So we start with our flour. The fillets are kind of small so they won’t take long to cook.
Before I dip them in the egg, I’m going to throw my spices in with my Panko bread crumbs.
This is a tablespoon of season salt and this is a quarter of a teaspoon of cayenne pepper.
It’s optional, of course, I like everything to have a little kick. I just toss this around
in here. Take the fish out of the flour. Coat it in the egg, throw it in the Panko, and
with this, you can just toss it. Make sure it’s coated really well and that’s all there
is too it. So you’ve got this nice evenly coated fish fillet that is ready to go in
the fryer. Now we’re over at the stove and we’ve got our oil nice and hot just go ahead
and fry up your fish. As soon as it’s golden brown go ahead and flip it over. I’ts been
about two minutes, nice and golden brown. Go ahead and flip each of them over. Cook
for another minute or two and you just want the same result on the opposite side. This
is our finished product of our fish taco. All we did was assemble everything we prepared
earlier. we’ve got some lettuce, some red and orange peppers, our fried fish and sauce.
I’m going to go ahead and take a bite. Mmm, this sauce really brings it together. For
more information on this recipe and all of our other recipes, check the video description.
We can’t wait to see you again on CookIN’ Gone Wild.

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