An Outdoor View: The Ultimate Fish Taco

Fish tacos are one of the finest systems ever thunk up for the delivery of fish to mouth. You can make ‘em either plain or fancy. You can make ‘em with fresh fish or leftover fish. You can make ‘em healthy, or you can can make ‘em decadent. Here’s how I make ‘em.

Fish Tacos (serves 4)

Important: Have sauces/toppings ready before cooking fish (recipes below).


1 pound fresh fillet of halibut, cod or rockfish, cut into ½” x ½” x 3” strips

1 package soft taco size flour tortillas

2 cups white cabbage, thinly sliced and chopped

1 cup peanut oil

1 cup Panko (Japanese-style bread crumbs)

½ cup rice flour (all-purpose flour will do)

2 large eggs

2 Tablespoons water

Cajun seasoning, salsa verde and Tzatziki sauce (recipes below)

In a wok or small sauce pan, preheat oil (about 1/2-inch deep) to 375 degrees (F.). Mix rice flour and 1 Tablespoon of Cajun seasoning in a plastic bag. Add fish pieces to bag and shake until all pieces are thinly coated. Lightly beat egg, water and 1teaspoon of Cajun seasoning in small bowl. One piece at a time, dip fish in egg mixture with a fork, allow to drain for a moment, then place in Panko. Thoroughly coat each piece with Panko. Set coated pieces aside on a plate.

Cook fish a few pieces at a time, without crowding. Avoid overcooking. Turn pieces once. Small pieces will be done in less than one minute. Fish should be crisp on the outside and moist inside. Place on rack to drain.

In a fry pan on the stove top, or over the flame of a gas stove, heat tortillas one at a time, turning once, until warm. Place a row of cooked fish in center of warm tortilla, add cabbage, salsa and Tzatziki, and eat immediately.

Cajun Seasoning


2 Tablespoons paprika

1 Tablespoon salt

1 Tablespoons garlic powder

1 Tablespoon black pepper

1 Tablespoon onion powder

1 Tablespoon cayenne pepper

1 Tablespoon ground oregeno

1 Tablespoon ground thyme

Combine all ingredients and store in airtight container.

Salsa Verde


• Roast peppers before removing seeds and veins.

• Roast the poblano pepper until the entire skin is charred, then remove the charred part. Put the still-hot pepper in a bowl and cover with plastic wrap. Allow to steam for 20 to 30 minutes. The charred part can then be easily scraped off as seen here:

• Much of the heat in peppers is in the seeds and veins. Removing seeds and veins from the peppers leaves a comfortable amount of heat.

• Roasting peppers and tomatillos under a broiler or on a stove-top or grill until they are lightly charred makes their flavor more mellow, less sharp.

• A food processor will save time in making salsa.


1 jalapeno pepper, roasted, seeds and veins removed, finely chopped

1 serrano pepper, roasted, seeds and veins removed, finely chopped

1 poblano pepper, roasted, skin and seeds removed, finely chopped

2 med. tomatillos, finely chopped

1 T. finely chopped sweet onion

¼ t. ground cumin

¼ t. ground corriander

¼ t. salt

2 T. chopped cilantro leaves

Mix all ingredients, cover and refrigerate for an hour or so.

Sour Cream Tzatziki Sauce


1 cup minced English cucumber (or regular cuke with seeds removed)

1 cup full-fat sour cream

½ teaspoon grated garlic

1 Tablespoon dry dill weed (fresh is best)

1 Tablespoon fresh lemon juice

¼ teaspoon salt

Combine all ingredients in bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld. Makes about 2 cups.

Les Palmer can be reached at

More in Life

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: ‘Tis the Season

The Kenai Community Library has always been one of the stars in the crown of the community.

Homer News Ben Mitchell, left, serves spaghetti to helper Pat Wells in the kitchen at a past Share the Spirit spaghetti feed. (Michael Armstrong/Homer News file)
Looking to share some holiday spirit? Here’s how

Share the Spirit serves the Homer community by donating food, essential needs and Christmas presents.

Appease your child’s picky palate with these tasty Tater Tots. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Tots to be thankful for

Two years ago, I spent the entirety of Thanksgiving Day in my green rocking chair, cradling my newborn son.

Minister’s Message: Keep in step

Sometimes it takes going half way around the world to learn how to “keep in step” as I journey.

Shelli and Mike Gordon pose in October 2011 at their Halibut Cove, Alaska, home in an Alaska Gothic version of Grant Wood’s “American Gothic” painting. (Photo courtesy of Mike Gordon)
‘Dagnabit’ features tales of ’80s wild Alaska

Gordon’s second book also tells of Ruben Gaines, creator of Chilkoot Charlie.

Before boiling, this handmade pasta is rolled, cut and tossed in flour to keep from sticking. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Pasta by hand

Learning one of the most important task of the Italian kitchen: making the pasta.

Will Morrow (courtesy)
The Great Thanksgiving dessert debate

Our holiday gathering is going to be smaller than it sometimes is, and it was argued that we didn’t need two desserts.

Dianne Spence-Chorman’s “Fig Study” is one of the works showing in the Homer Council on the Arts “Fun wtih 5x7” show through Dec. 22, 2021, at the gallery in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
‘Fun with 5×7’ offers affordable art

HCOA annual art show presents art in a variety of media, all in 5x7 format.

Make pumpkin chocolate chip with cinnamon buttercream cupcakes for a decadent fall treat. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: In honor of ‘Cupcake Mondays’

Pumpkin chocolate chip with cinnamon buttercream cupcakes brighten up the dreariest of work.

Nick Varney
Nick Varney
Unhinged Alaska: Back off, Zeus

If this wet-n-warm, freeze, then start again, continues much longer, Kachemak Drive will need a complete redo.

The cover of Tom Kizzia’s book, “Cold Mountain Path,” published by Porphyry Press in October 2021. (Photo provided)
‘Cold Mountain Path’ explores ghost town history of McCarthy

Kizzia’s book looks at McCarthy history from 1938 to the town’s revival as a tourist destination.

Melinda Hershberger works on her installation for the Kenai Art Center’s collaborative mural project on Wednesday, Nov. 3, 2021. (Camille Botello/Peninsula Clarion)
Wall-to-wall creativity

Artists collaborate on a single mural at the Kenai Art Center this month.