I came in on that episode late, but it did indeed look tasty - and when he suggested you dredge your fish first before you drench it, all I could think of were Gus's ghostly-white nekked dogs destined for Dippin Dog greatness.

I'm surprised about the cast iron thing, though I started after that point - because he waxes eloquent on cast iron for frying chicken. There was a subplot in that episode about re-using oil, though - so that might account for it.

I am a big fan of the fish tacos at Flaco's Tacos in Printer's Row. Actually, I'm quite fond of everything in this cute, amazingly-clean little place, especially the vegetarian tacos, which seem to be the most overloaded and the best.
But the fish tacos are simply done and delicious. Whole chunks of halibut are seasoned and grilled, rather than diced up, dipped in batter, and fried into oblivion. The fish gets drizzles of lime, some light chili sauce, and a scattering of fresh veggie garnishes. I love the small-ish, warm double soft shells they come plated on.
Especially considering the south loop lunch, (and in Flaco's case, late-night dining scene) the price for a taco is great. Barely $2.

Flaco's Tacos
725 S. Dearborn
312-922-8226

-M@

How about some good fish tacos in the Northwest Suburbs??

leek wrote:NY Times has an article on doing it yourself, with a recipe:

http://www.nytimes.com/2009/03/22/magaz ... t-000.html

I tried the recipe accompanying that article tonight (just the fish part of it) and thought it was great. We used pollack, which is on sale at Whole Foods this week for $5.99 a pound, and it worked quite well. This makes for a lightly pan fried fish, which I prefer to grilled fish tacos and the more deep fried versions you find in some places. The seasoned flour in which the fish is dredged gives it enough flavor to overcome the blandness of the fish but without overpowering things. I had to replenish the oil between batches of fish, so you may want to start with more than the suggested 1/4 cup of oil.

Matt wrote:We used pollack, which is on sale at Whole Foods this week for $5.99 a pound

Goodnight... pollack was $1.69-$1.89/lb at Valli and Meijer last week IIRC. That's quite a premium... I didn't even think WF would sell something like pollack.

Jay K wrote:

Matt wrote:We used pollack, which is on sale at Whole Foods this week for $5.99 a pound

Goodnight... pollack was $1.69-$1.89/lb at Valli and Meijer last week IIRC. That's quite a premium... I didn't even think WF would sell something like pollack.

That's too funny (well maybe not for my pocketbook, although I did buy just under a pound, so maybe not too bad). Honestly, I had never seen it there, always associated with the third or fourth choice after cod and haddock and others in certain British locales. Cat food, otherwise, right? Actually, a perfectly unobjectionable fish for a recipe like this.

Matt wrote:

Jay K wrote:

Matt wrote:We used pollack, which is on sale at Whole Foods this week for $5.99 a pound

Goodnight... pollack was $1.69-$1.89/lb at Valli and Meijer last week IIRC. That's quite a premium... I didn't even think WF would sell something like pollack.

That's too funny (well maybe not for my pocketbook, although I did buy just under a pound, so maybe not too bad). Honestly, I had never seen it there, always associated with the third or fourth choice after cod and haddock and others in certain British locales. Cat food, otherwise, right? Actually, a perfectly unobjectionable fish for a recipe like this.

While it could be that this is just a big Whole Foods markup, it's also possible that they're selling a superior product. There is a big difference between single-frozen pollock and double-frozen pollock. Much really cheap fish is frozen whole near where it's caught, then shipped off to some processing plant (usually in China) where it is defrosted, filleted, and then frozen again to be shipped across the world. The quality of this double-frozen fish suffers seriously when compared to fish that has been filleted while still fresh, then frozen and distributed for purchase. When you see fish prices that seem ridiculously low, double-freezing is often the reason.

KennyZ - I agree with your assumptions; In addition, inexpensive seafood is often "Product of China." The meijer pollack was indeed labeled as such (and interestingly, most of their frozen seafood appears to be from China), and the Valli product was not labeled at all. I'm certainly hoping the WF product is product of USA fished from Alaska. The double-freezing is an interesting topic I'd not known before, but certainly sounds very plausible. As a seafood enthusiast, I'm always interested in "talking about" the topic. I've purchased frozen sliced (rectangular) pollack slices (Product of Korea) in Korean markets, and they were horrible when defrosted and cooked.

Jay K wrote:KennyZ - I agree with your assumptions; In addition, inexpensive seafood is often "Product of China." The meijer pollack was indeed labeled as such (and interestingly, most of their frozen seafood appears to be from China), and the Valli product was not labeled at all. I'm certainly hoping the WF product is product of USA fished from Alaska. The double-freezing is an interesting topic I'd not known before, but certainly sounds very plausible. As a seafood enthusiast, I'm always interested in "talking about" the topic. I've purchased frozen sliced (rectangular) pollack slices (Product of Korea) in Korean markets, and they were horrible when defrosted and cooked.

The Whole Foods product was identified as product of Alaska. From what I can gather, it is only single frozen -- definitely no textural or taste issues (I purchased an unfrozen fillet from the seafood counter and consumed it that day). Also MSC certified, for what that's worth. Interesting (though dated) article on U.S. v. China, single v. double frozen pollock here.

aviva5675 wrote:How about some good fish tacos in the Northwest Suburbs??

Maybe not the answer you're looking for, but I'll point out that chicks 'n salsa in Glen Ellyn is on Roosevelt, near I-355. From parts of the NW burbs, say Woodfield, it's a 20 minute drive, at least when traffic is lite.

It might come as a surprise, but the delicate tilapia tacos with special guacamole at Garcia's are outstanding. No breading, battering, or crema (all things I avoid--perhaps that's why I was delighted), but nice, lightly griddled filets with a slightly vinegary guac that added a nice tang. Perhaps it was an under-promised over-delivered delight, but I beg everyone to drop all pretensions and try it.

Garcia's Restaurant
4749 North Western Avenue
Chicago, IL 60625
(773) 769-5600 ‎

[i]Edited to correct typing errors and eliminate some snarkiness[/i]

alessio20 wrote:I suspect this isn't going to be a well-received recommendation. It was not found at a hard-to-find hole-in-the wall. One might call it "Ameri-Mex. on top of that, Paul Kahan has nothing to do with it. However... the delicate tilapia tacos with special guacamole at GARCIA'S are outstanding. Perhaps it was an under-promised over-delivered delight, but I beg everyone to drop all pretensions and try it.

I've searched the forum but can't find a location for GARCIAS - little help?

Chicks 'n Salsa in Glen Ellyn's

I live near there, and eat them whenever I get a chance. make sure to get it deep fried. absolutely awesome.

Flaco's Taco's in the loop are pretty good too.

But to back me up, Steve Dolinsky says that Chicks 'n Salsa are the best in the area as well.

We use swordfish loins for fish tacos, the loins have little or no blood vein tissue and with the addition of ground chiles, garlic powder and cumin, salt and whatever, in a cast iron pan or griddle, cook up very nicely. Use a knife to cut into shreds and put into warmed tortillas with all the fixings. Great!-Dick

pancake wrote:As was mentioned in another thread http://www.lthforum.com/bb/viewtopic.php?f=14&t=8499&start=0&st=0&sk=t&sd=a,
Chicks 'n Salsa in Glen Ellyn's fish tacos got a nod from the Tribune a while back.

http://archives.chicagotribune.com/2007/nov/01/food/chi-1101_c_fishtaco_jpnov01

I really love their fish tacos. But I haven't had them at many other places, so I can't say how they compare.

Chicks 'n Salsa
Baker Hill Shopping Center
874 Roosevelt Road
Glen Ellyn, IL 60138
(630) 790-1100


Tim

Their chicken is very good as well. you get a whole chicken with sides....marinated in fruit juice overnight and cooked slow on a grill. really tasty!