Rum-battered GF fish tacos for Canadian Thanksgiving

Today is Thanksgiving Day in Canada, over a month before American Thanksgiving (and before, as opposed to after, Halloween – so strange, how am I supposed to know when Christmas season starts here??).  Despite the fact that the leaves are already in full fall colors, I have to wear a jacket outside, have closed up my windows, and put my down comforter on my bed last night, it still seems too early for Thanksgiving.  I’ve never been a huge fan of Thanksgiving anyway (except for pumpkin pie, which I could eat until I die) since it seems to be mostly a holiday of overeating, chilly weather, and I always feel sick on Thanksgiving.  Appropriately, I have a pretty bad cold here right now.  So instead of the usual turkey, stuffing, cranberry sauce, etc., I decided to try something a little different and attempt to make battered fish tacos without any beer (pretty sure the stores are closed today and I don’t have any gluten-free beer).  I am planning to do the traditional Thanksgiving meal for American Thanksgiving with my friends here.

Here is my attempt at the fish tacos:

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White fish (I used Sole)

1/4 cup rum

10 drops lime juice

Marinate for 20 minutes

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Meanwhile, heat oil (enough to cover bottom of pan) on medium low heat and make bread-coating for fish

1/4 tsp baking powder

1/2 tsp taco seasoning

1/8 cup corn flour

1/4 cup GF breadcrumbs

Mix together

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Coat fish in bread topping and fry in pan.  This will take a different amount of time depending on how thick your fish is.  Mine was pretty thin so a couple minutes per side was plenty.  You can also tell it is ready because the fish will start flaking apart when it is cooked (which is fine since we don’t need it to be a full, pretty-looking filet to put in the tacos anyway).

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Being an engineer, I built in a factor of safety by using tongs held by a hand rubberbanded into a dish towel.  But it turned out that there was very minimal grease splattering with the low heat.

Being an engineer, I built in a factor of safety by using tongs held by a hand rubberband-ed into a dish towel. But it turned out that there was very minimal grease splattering with the low heat.

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Stuff fish in the taco shells – I had to go with the hard ones since they don’t seem to have soft corn tortillas here at the grocery store, so no gluten free soft taco option, but in general I would recommend the soft version.  They do sell soft corn tortillas here at the farmer’s market so next time I think I’ll try picking up some of those beforehand.

Then add toppings.  I went with sliced avocado and orange bell pepper, mild salsa, and at the last minute decided to add some shredded “tex-mex” cheese I had (cheddar, monterey jack, and jalapeno mixture).  I was planning to add lettuce that I had already washed and run through the salad spinner but forgot in my excitement to get to the eating part.

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Due to my previously mentioned cold, I wasn’t sure if the fact that I couldn’t really taste much of the rum was due to a need for more marinating time or just current loss of taste due to my stuffy nose, but in general they tasted pretty spectacular!  I also had used the new Captain Morgan’s silver spiced rum which has more of a vanilla flavor to it.

And the best part…leftovers! Just like any good Thanksgiving meal.

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Happy Thanksgiving Canada!


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2 thoughts on “Rum-battered GF fish tacos for Canadian Thanksgiving

  1. Food Critic October 14, 2013 at 4:18 pm Reply

    They look delicious despite the hard shell. Yum.

  2. Christina Costello October 14, 2013 at 8:14 pm Reply

    WOO HOO! a new blog by Kerry!! These look yummy….you’ll have to make them for us when you come home. Happy Canadian thanksgiving to my temporary canadian daughter!!

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