Crispy Blackfish Tacos
Every winter in our sleepy regional fishing town, the rock walls come alive with punters trying to hook this dark-scaled and pale-fleshed, beautiful-eating specimen.
That’s cos winter is blackfish breeding season. When the elusive yet scrumptious species move in from the ocean and into our estuaries here in Iluka in droves to spawn.
The technique for catching blackfish, or luderick as it’s also known, is odd.
It kind of reminds me how cartoons like Popeye depict fishing — the line is plonked right in front of the fisher, a float on the end bopping on the water. Kinda looks like they’ve just picked up a rod for the first time and haven’t got a clue what they’re doing. Or are drunk. But there is a real skill and art to catching blackfish.
You do not just stand there like you do with a worm on your hook, or wind the line like you do with a lure. You kind of jig the rod up and down like a kid impatient for some action. Because what’s on the end isn’t a worm or a lure, it’s a piece of green algae. And you need it to dance.
Round here in the cold months this weed is more sought after than the kind that makes you feel funny. It’s found growing in the sugar cane drains (adore how this tale just reeks of regional NSWisms don’t you.) Anyways blackfish can’t resist the stuff.
“I love that everything to do with catching blackfish is so at odds with everything I’ve ever learnt about catching fish in general. It doesn’t seem to be a young man thing either, it’s an older man thing. There’s no bravado in it, no big casting or fancy tackle. It seems it’s just about catching tucker.”
I love that everything to do with catching blackfish is so at odds with everything I’ve ever learnt about catching fish in general. It doesn’t seem to be a young man thing either, it’s an older man thing. There’s no bravado in it, no big casting or fancy tackle. It seems it’s just about catching tucker.
I’m really wanting to learn the art, in fact it’s now on my bucket list. To test my huntress skills and knowledge further and join the old boys on the rock walls here in Iluka from winters here on in. Cos these are truly delicious to eat. Sweet, mild and delicate.
These 3 fish were gifted to us by one of the old boys. Filleted on the tallowood stump at home by me, and turned into tacos. With Peno Poptart as the zingy limey seasoning for the crumb. An incredible heartfelt feed.
Crispy Blackfish Tacos
(Aka you can use any fish!)
Feeds 4. Can be family friendly - my kids (4 and 11) love Peno Poptart as its pineappley, limey and mild.
INGREDIENTS
Half a kg of fresh fish fillets
2 cups panko crumbs
1/2 cup plain flour
3 eggs
Peno Poptart or Taco Tang Bang Chilli Shaker
Salt
Coconut oil or ghee for frying
METHOD
Slice your fresh fish into strips and put to the side. I like to make them into about the size of about my pinkie finger.
Now set up your crumbing line. First tip your flour onto a dinner plate. Add approx 1 tsp salt to it and combine well.
On another dinner plate tip your panko. Season well with your Peno Poptart or Taco Tang Banh Chilli Shaker to this and combine. I like to put anywhere up to a tbsp.
In a bowl crack in your eggs, add a pinch of salt and whisk.
Dip your fish strips into the flour first. Roll them around until flesh is lightly coated. Then one at a time dip into the egg, and then into the seasoned panko.
Add these in batches to a medium hot frying pan with a good tbsp of oil in it. Fry your strips for about 1 min each side until golden.
Shake your Chilli Shaker over your fish at serving. Serve in tortillas with all your fav taco toppings and Crack Fox hot sauce.
HOT TIPS FOR PERFECT CRISPY FISH TACOS
Seasoning each element of the crumb (flour, egg and panko) is essential to the tastiest crumb! It ensures every layer brings out the natural sweetness of the fish
Fry in small batches and don’t overcrowd! I rinse the crumbs and browned bits from the pan each batch, and put in a fresh dollop of coconut oil (wait for pan to reheat before putting fish in) to ensure no burny flavs come into play
After I put the fish in I swirl the pan around so the oil touches every bit of fish liberally. This is essential for ultimate crispiness! I add more oil if need be to ensure every piece is coated.
