A springtime delight!
Crispy Springtime fish Tacos with Ramps
Serves: 2 | Difficulty:
This recipe comes from member Craig Stodola of Milwaukee—he created it, cooked it, and took these incredible photographs! Craig says:
"I used Sitka Salmon Share's yelloweye. This might be the best fish I've ever used for fish tacos. It's perfectly firm with a fresh, sweet flavor. I foraged the ramps from a river bottom near our home. The flavor of these tacos was incredibly fresh with a little garlickiness from the ramps and tang from the salsa."
8 oz of yelloweye—try it with dusky, lingcod, or halibut too!—cut into a thin strips
A handful of ramps (about 5 or 6), trimmed of roots & cleaned
4-6 oz of cornmeal
3 TBSP of Southwest seasoning (whatever brand you like, as much as you like)
Salsa (Craig highly recommends Frontera Creamy Rojas salsa)
8 corn tortillas (Craig likes El Milagro Blancas)
1 TBSP olive oil
1 cup oil to fry (we like a mixture of olive & vegetable)
Heat corn tortillas until warm and soft on a dry griddle at medium to medium-high heat (a few minutes each side). Place all tortillas on a plate and cover with a clean, dry cloth.
Mince the ramps, including bulbs and tips of the greens. Separate the minced bulbs from the minced leaves. Sauté the bulbs in 1 TBSP olive oil over medium heat for 3 minutes or so. Set aside.
Mix together cornmeal and Southwest seasoning in bowl.
Wash fish strips and shake dry, then coat in cornmeal-seasoning mixture. Heat 1 cup oil in a cast iron skillet until very hot. Add coated fish and cook until golden brown—about 1-2 minutes per side. Remove from oil when fish is golden brown and crispy. Craig notes that you may need to fry fish in small batches.
Double up the tortillas to make 4 tacos. Place some fish in the middle of each taco, add sautéed ramp bulbs, a generous heap of ramp greens, and drizzle with salsa. Serve hot—happy noshing!