For Nomadicus...Poll on fried fish :) (grilled, bbq, broil, tilapia)
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quiet walker is to blame for me getting started on malt vinegar. I do like to think outside the bottle. Somethings come in jars and somethings come in squeezable containers.
Usually plain unless the fish sucks, then lemon and cocktail sauce(heavy on the horseradish).
If the fish suck I use it for fertilizer. I can't repair sucky fish with anything. Over the past few months I've had more plain than any other way. Then sometimes it's like the taste buds want that little something extra sort of like putting those peanuts in a coke. (or some gin in grapefruit juice)
I like battered deep-fried for fish tacos, but pan-fried work well too, on a flour tortilla, some seasoned black beans on the bottom or shredded cheese on the bottom, or on top of the beans, fish chunks, then some coleslaw, and I have to have a few dashes of my favorite hot sauce...maybe a squirt or 2 of lemon on the fish before topping, hubby likes tartar on top of the whole thing...
lemon juice definitely and MAYBE sometimes some tartare for the fish. I save the malt vinegar for the chips and potato cakes (and I'd kill for a real potato cake right now)
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