“How would you feel about cod?” I asked, looking at the market’s specials.
“Go for it,” she replied. “Crispy?”
Then, before I’d had a chance to reply, “Oh! Let’s try the cod the way we did that one time with the beer batter and crackers, then break it apart as the base for fish tacos!”
I may have smirked a little. “So batter and bread the fish, and then put it inside a tortilla?”
We were using iMessage, so she couldn’t punch me, but she did stick out her tongue. Or at least her typing indicated she did.
I liked the idea of fish tacos–I always like the idea of fish tacos–but thought there might be a way to let a little more of the fish’s flavor come through. But lots of Californian fish tacos are made with breaded fish. Many chicken sandwiches are made with breaded chicken. And no Bayou restaurant would serve a Po’ Boy made with unbreaded shrimp. There are mysteries in the universe, I guess.
I picked up the fish, along with a pineapple (also a weekly special) and some other vegetables. If we were having fish tacos, we were going to do it right.
By the time her train arrived, I had assembled salsa and slaw to accompany the fish. We detoured on the way home to look at holiday lights; I would have shown her photographs of them, but my phone had crashed in the middle of the running route where I’d seen them. While she tried on some new clothes that had arrived in the mail, I set to preparing the fish–a bit of a risky proposition, considering that the fashion show was a lovely distraction from a skillet skimmed with hot oil.
The slaw was a little wetter than I meant it to be, and so the tacos were a little sloppier. Still, we both had seconds, so the mess didn’t seem to deter our enjoyment.
A drive to see Christmas lights, a fashion show, and–in her words–“freaking awesome, exquisite” fish tacos. Not a bad night in the suburbs. Continue reading