I wanted to share a quick recipe on how to make a proper southern California Wahoo
fish taco.
Step 1 Shoot a WAHOO
Step 2 make sure you have a buddy, so he can shoot a bigger WAHOO
Required cooking equipment, Molcajete or blender to make the
salsa , tortilla maker , lime press.
Ingredients
Fresh Wahoo / ONO
Fresh Corn Masa for the tortillas
Butter , Salt , Cold pressed Olive oil , flavored olive oil of your
choice
Shreded Cabbage,
3 eggs 1/4 cup of 1/2 & 1/2 (its important
to beat the egg wash for 1-2 mins on high)
1 cup of flour
2 cups of panko
7 limes
Homemade salsa
PREP
Start with your fillets pat them dry with a paper towel, dip
them into your egg wash
,from their dip them into your all-purpose flour,
then
immediately into your Panko ,
at this point I like to push the panko crumbs
into the fillets , if you’re a fan of almonds feel free to press a few sliced
almonds in there.
Sauté
For an amazing crust I cook the fillets on a medium high in
a 25% lemon flavored olive oil , 25% Colivita olive oil 50% salted butter. Take your time and only cook 1-2 fillets at
a time and make sure to keep spooning the oil/butter over the top of the fish
as you sauté. Its also very important that you don’t cook your fish all the way
threw , once you have cooked your fish ¾ of the way through immediately take
the fillet out of the pan and place them on a cool plate to finish cooking in
its own heat.
Once you’re done simply add a pinch of cabbage, small splash of
sour cream , and touch of salsa and lime to taste …
