If you have never organized a game night with your friends, you ought to! It’s a chance to break out all those board games that we all buy and really play them with a bunch of people – which always ends with lots of laughs and vows to “do this again soon!”
We have been trying to get together with one of our friends each week to have dinner and play some games and really spend some quality time with everyone before we left England. It’s a great for keeping our house more tidy, making those meals that you like to make only if you have company over, laughing and generally having a great (inexpensive) evening in with friends! Who wouldn’t like that??!
For our game night, we decided to theme our dinner so that everyone could contribute a dish, salsa or side to make one big buffet fit for every taste! In short, a perfect way to celebrate Cinco de Mayo, even if we celebrated it a bit earlier than most…. sssshhh!!
We wanted to really make fish tacos so we chose salmon and cod and because we wanted to make sure everyone was pleased, we also made Colorado shredded beef tacos as well. No one was disappointed in the choices. And the best part, was that there were so many possible combinations, you didn’t want to eat the same taco twice!! It kept our taste buds hopping, as much as the competition in the room while playing some heated, feverish rounds of Apples to Apples!
To compliment the fish tacos, I made the fish taco sauce that I raved about before that was a big hit as well, and some mango salsa to add a fruity island flair to the fish tacos – which just seemed to beg for it. Needless to say, the tacos and the games were both big hits, respectively! We filled a table with all of the possible toppings and salsas and plenty of chips and warm corn tortillas to assemble any taco that struck you and we all stuffed ourselves to the gills that night!
Because Cinco de Mayo is Sunday, each day this week I will post a different taco recipe! Today, I will leave you with a recipe to make your own fish tacos. In the days to follow, watch for recipes for tomatillo salsa, Colorado shredded beef, margarita sangria and mango salsa! By Sunday, you will be able to re-create our amazing meal and knock the taste buds of all your friends and family out of the park – they will never go further than your kitchen for tacos again!
- 1/2 – 1lb of fresh fish of your choice, per person. Salmon, cod & sea bass are popular and delicious choices.
(for our taco night, we had 7 hungry faces and served 4 lbs of fish and 2 lbs of beef and we had plenty leftover and everyone ate their fill as well)
- 1 egg per pound of fish, lightly beaten in a wide, shallow bowl
- 1 C of flour per 2 lb of fish seasoned with a touch of paprika, salt and pepper to taste
- Panko bread crumbs
- peanut oil
Clean your fish under cold, running water. Remove any skin, scales and slimy residue (if any) and pat dry with paper towels.
Slice the fish fillets, against the grain, into “bite-size” strips. You want them to be thin enough that with breading, they wont be too cumbersome to eat in a taco.
Set out one wide, shallow dish with the lightly beaten eggs, another with the seasoned flour, and a third with the Panko bread crumbs. Line a plate with a paper towel to place your breaded fish pieces on. Fill a wide, high sided pan with at least 1-1/2 inches of peanut or other neutral oil and bring to temperature. If you drip a little egg into the fry oil, it should sizzle and bubble a little – then the temperature is just right for frying. If the oil is too hot, your breading will turn golden and burn before the fish on the inside is cooked, adjust the heat as necessary to maintain an even cooking temperature.
Dredge each piece of fish in the seasoned flour, then dip it in the egg mixture then coat in bread crumbs. One you have coated your piece of fish, carefully slide it into the oil, turning it once the bottom has turned a light, golden brown color. Once the entire piece of fish has gained the light golden brown color on all sides and the fish is cooked through, remove and drain on paper towels and allow to cool while you continue to fry the rest of the fish pieces.
Serve room temperature or warm (you can keep these on a plate in the oven, so the breading doesn’t become soggy until you are ready to eat) with your favorite salsa and other toppings, wrapped in a warm corn tortilla!