Coast Cooking

When it comes to seafood, don’t overlook the fish

Much of the attention we pay to seafood seems to be about shrimp and crabs.

There is nothing wrong with either, but what about the fish? There are dozens of varieties in the Gulf and something is available all year long.

If you go to a fine dining establishment you will often find filets garnished with all sorts of wonderful sauces.

The classic Gulf Coast sauce has to be a cream sauce fortified with lump crab meat. But you will also see pesto, Hollandaise, Mornay, Normandy, Beurre Blanc and a few others.

It is perhaps passé these days, but give me a plate of perfectly fried fish, and I'll be a happy fellow. It needs nothing more than a squirt of lemon and a side of tartar sauce, and certainly no fancy sauces. If you want to make it one step better, make it fish tacos. So simple, and so good, and so easy to make.


1 pound fish fillets (farm raised catfish or whatever you prefer)

Tempura powder

Panko bread crumbs

Pico de gallo (buy it at any Hispanic grocery or make your own)

1 cup shredded white cheddar cheese

Yellow corn tortillas

Optional: substitute Crème from the Hispanic grocery for the cheese

Toss the filets in the tempura powder to cover, spritz with water to make tacky, then toss in the panko. Deep fry in 340 f oil until golden brown, just 2 to 3 minutes. Quickly sauté the tortillas in a little oil, just for a minute or two. Load the taco (use two tortillas overlapping each other) with fish, cheese or crème, and top with pico de gallo.