Bass are good.
Here's a recipe to go with Utah's 6 bass general limit. It's fine to substitute those small mouth for the large mouth bass the recipe calls for [
]
F&S July 2008 Issue
Largemouth Bass Tacos
INGREDIENTS
6 largemouth bass fillets, skin and lateral line removed, cut into 3x1-inch strips
1 large egg, separated into yolk and white
1 cup flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup beer or water
1 cup crema mexicana*
2 tsp. chipotles in adobo, chopped*
4 cups plus 1 Tbsp. peanut or vegetable oil
6 oz. fresh chorizo sausage
12 corn tortillas
2 limes
2 cups green or red cabbage, shredded fine
Kosher salt, to taste
[1] Mix the egg yolk, salt, pepper, and beer or water together until you have a pancake-like batter. Refrigerate until ready to use, up to 24 hours.
[2] Make the chipotle crema: Combine the crema mexicana with the chipotles-adobo sauce and all-in a food processor until smooth and pinkish.
[3] Heat 1 tablespoon of oil in a skillet over medium heat. Slice the chorizo lengthwise, peel off the thin casing, and chop. Cook the chorizo, using a wooden spoon to break the meat into pinto bean-size pieces, until very crisp, about 5 minutes. Drain and set aside.
[4] In a large pot or deep fryer, heat the oil to 350 degrees. While it's heating, whisk the reserved egg white until stiff and fold into the batter. When the oil is not quite fully heated, wrap the tortillas in aluminum foil and place in the oven, preheated to 350 degrees, until soft and warm. Dip the bass in the batter, coating the pieces well. Shake off any excess and fry in batches until crisp and golden brown. Drain on paper towels and lightly salt.
[5] To serve, place two or three pieces of fish on a warm tortilla. Squeeze lime juice on them, scatter on a few bits of chorizo, and top with cabbage and dollops of salsa and crema, to taste. Serve immediately.
*Crema mexicana and chipotles in adobo are available at most Latino markets. Many grocery stores stock crema media, a slightly sweeter variation. (If using this, add a teaspoon of salt to offset the sweetness.)
On The Side
Roasted Tomatillo-Tequila Salsa
Put an extra kick into your tacos with this homemade salsa
INGREDIENTS
1 red bell pepper
1 jalapeno pepper
1 lb. tomatillos, husked and rinsed
1 small white onion, chopped
2 Tbsp. cilantro, chopped
1/2 tsp. fresh oregano, chopped
1/2 tsp. orange zest
Juice of 2 limes
1 Tbsp. tequila, ideally gold or dark
Preheat the broiler. Roast the red bell pepper and jalapeno, turning frequently, until the skins are fully blackened. Place in a zip-seal bag and let rest for 1 minute. Peel, seed, and chop them. Set the husked tomatillos on a baking sheet 4 inches beneath the broiler flame. Roast until black splotches appear (about 5 minutes), then turn and repeat with the other side. While the tomatillos cool, put the chopped peppers in a medium bowl. Add the remaining ingredients and stir until everything is evenly incorporated. Chop the cooled tomatillos, being careful to reserve all the sweet seedy mush that oozes from them, and add to the salsa mixture (alternatively, you can pulse the tomatillos in a food processor). Refrigerate until ready to use.
[signature]