Northern kingfish (also known as whiting or sea mullet) are a small member of the drum family. In the summer and early fall, they are a common catch for beach-bound anglers in New Jersey and New York, and anglers as far north as Cape Cod have been seeing an increasing number of them.
With water temperatures at their seasonal peak in early September, Andy Nabreski sets out to catch a few of these tasty kingfish to turn into fish tacos. He shares his tactics and techniques for catching kingfish and his favorite recipe for fried fish tacos with homemade tortillas.
- Bubba 7′ Tidal Select Spinning Light Power and Fast Action
- 6.5″ Stainless Steel Pliers
- Sculpin Pocket Knife
- Kitchen Knife Set
- Bubba Fillet Knives Multi-Flex Interchangeable Set
Crispy Fried Fish Tacos Recipe
1 pound catch of the day
3/4 cup panko breadcrumbs
3/4 cup regular breadcrumbs
1 cup flour
1 1-ounce packet taco seasoning mix
Salt and pepper
For the Fixins:
• Black bean salad: canned black beans, corn, diced red pepper, diced red onion
• Pickled red onions: thinly sliced red onion, 1/2 cup red wine vinegar, 1 tablespoon sugar, 1/2 teaspoon salt
• Shredded cabbage and carrots
• Old El Paso taco sauce
• Sour cream
• Fresh cilantro, chopped
• Mexican cotija cheese
• 12 corn (or flour) tortillas, warmed
• Lime wedges
1. Cut the fillets into 12 taco-sized strips about 5 inches long by 1 inch wide. Sprinkle them with salt and pepper. Put the flour on a plate and blend in the taco seasoning with a fork. Beat the eggs in a shallow bowl. Mix the breadcrumbs and panko on another plate.
2. Dip the fish first into the flour, then coat with egg, and then press into the breadcrumbs until well coated. Put the breaded fish on a platter and refrigerate for a half hour (this helps the breading adhere to the fish).
3. Pour ¼ inch of oil into a skillet or electric frying pan and heat to 350 degrees. Fry the fish for about 2 minutes per side and then remove to a metal drying rack.
4. Meanwhile, wrap the tortillas in damp paper towels and heat them up in the microwave on high for 50 seconds or until warm throughout.
5. Now it’s time for assembly. Spread a bit of sour cream on the tortilla, pile on the remaining fixins, and give your taco a squirt of lime juice. So good!