Cooking Ingrid Hoffmann’s Crackling Fish Tacos With Chipotle Tartar Sauce

I know a lot of people like to stick with a particular recipe when they realize how much they like it. I’m not of that school. Yes, I’ll take note of that particular recipe, but I’m always looking for new and different ways to prepare food. That can be a little disappointing when you’ve found a really solid way of making a dish and then only seem to come across lesser ones. I went into Ingrid Hoffman’s Food Network recipe for Crackling Fish Tacos with Chipotle Tartar Sauce which was fairly similar to the delightful Baja Fish Tacos I’ve made and enjoyed several times. And while I didn’t like this new recipe better than the old one, it was still a good dish that would have been all the better had I remembered to pick up a few tomatoes and cheese to serve along with the other sides.

Aside from those gaffs, I followed the recipe pretty closely. I forget what kind of white fish I used, but I want to say tilapia. As you can see I got the chipotle tartar sauce together first and then worked on cutting, dredging and frying the fish chunks. While the actual prep for cooking the fish wasn’t all that different between the two recipes, I’d say the garnishes were. I really like that this one uses cucumbers which have a really nice crunch, but also bring in some moisture. However, my wife and I both found the chipotle tartar sauce to be way too hot. It’s those canned chipotles in adobo sauce that always get me. I’ve got to come up with a good alterative for those guys because they’re way too hot.

Overall, this was a good recipe, but it didn’t knock the Baja Fish Tacos out of the top spot, but it did bring a few new add-ons into play that I think will work well in the future. One of the great things about trying all these different recipes and them turning out pretty well is that it’s creating a kind of knowledge repository in my brain (greatly aided by this blog which is essentially me external hard drive for food) that allows me to mix and match elements from different dishes. Heck, maybe I’ll be coming up with my own before too long!

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