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Updated 3/10/08
First, Catch A
Snook, Then Make
Crispy Snook Tacos
by Capt. Matt Mitchell
Six days into snook season I finally got my keeper snook of this
year. While waiting to pick up an afternoon charter I got a call
my client was running a little late. I had already caught my
bait and decided to hit one spot close to the dock on my way in
just to pass a little time.
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On my first cast to the
mangrove point a fish hit the bait and missed the hook. Quickly putting
on a fresh shiner I cast it back to the same spot. The bait had just hit
the water when it was slammed. The snook made a few nice jumps and a
quick run down the shoreline before coming to the boat. The 30-inch fish
went into my livewell and then I headed in to pick up my client.
Maybe it's just me but the first keeper snook of season always makes it
home for dinner. I don't know if it's because of the time invested to
catch that fish or the firm white fresh flesh but that first snook of
season always tastes the best.
Here's how I cooked it:
Crispy Snook Tacos
2 snook fillets (bloodline removed and cut into 2-inch long fingers)
1 cup seasoned flour
2 eggs
1/2 cup milk
1 cup panko bread crumbs
Method:
Mix eggs and milk together
Dredge fish in seasoned flour then eggwash then panko.
Pre-heat fryer to 350 degrees
Fry snook fingers until they float, about 2-3 minutes, place on paper
towels to drain.
Mango-black bean salsa
2 ripe mangoes diced
1 tomato seeded and diced
1 small can black beans, rinsed
1 bunch cilantro, washed and chopped
1 bunch scallions, chopped
1 small red onion diced
1 jalapeno minced
2 limes juiced
1 Tbsp olive oil
1 Tbsp cumin
1/2 Tbsp ancho chili powder
Salt and pepper to taste
Mix all in bowl and refrigerate
1 packet small flour tortillas (20ct)
Grill or heat each tortilla in skillet
1 head iceburg lettuce shredded
To assemble tacos:
Lay out grilled tortillas. Place lettuce then fried fish and top with
salsa. Arrange on platter and garnish with lime slices and cilantro
sprigs..
Click the links below to view copies of my other recent reports.
02/04/2008
- 02/11/2008
- 03/03/2008
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