My good friend likes free diving and spearfishing, two honestly pretty intense hobbies that I don't think I'll ever attempt myself. This recipe was actually made a few weeks ago but I've just now found the time to write this post, because it's more than just pictures and a recipe.

He brought over some fish that he had caught that day saying it'd be good in fish tacos, so I made fish tacos.

I've since forgotten what kind of fish this is but I know it's not tuna. When he first offered to share it I honestly was not at all expecting this richly colored fish.

It was pretty firm in texture and had a bone that I removed and froze. Eventually I'll boil it into a soup which will likely be really interesting.

I cut it down into little chips, to be dipped in a seasoned flour mixture and pan fried.

I seasoned the fish directly with freshly ground salt and pepper.

This salt mix has 7 different kinds of salt including pink, red and black salts. Its pretty good on most things but generally looks like a gray dust over food which takes a minute to get used to.

I just coated in flour, fried on high and topped with what toppings I had on hand that day: avocado, tomato, onion and a Mexican hot sauce.

He wasn't lying, it was seriously good in fish tacos. He brought us over another fish a few days ago giving me the choice between: halibut and a fish that's good for grilling. I chose the latter and he literally brought me a whole fish, one that I think we may have been served over a year ago on the beach, which I shared in this post.

Did you enjoy this post? Check out the links below for more like this one!

Adventures with My Vecino Mexicano, Part 1: Giant Shelf and One Fish Big
Fermentation Adventures: Large Ginger Beer Harvest
The Speedy Saga, Part 1: The Grill

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