Quoting Dave Drum to Jim Weller <=-

We are awaiting our first Tex-Mex or Mexican place.

Do you have enough of a Latino base to support such?

We have very few Latinos here. I just checked our census data: we
have 155 Latinos in total but that includes 10 Brazillians and there
are just 45 Mexicans. But we don't need a large Latino base for a
single taco and burrito place to thrive. Everybody likes them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Fried Spiced Sprats with a Fennel Salad
Categories: British, Fish, Salads
Yield: 4 Servings

500 g Sprats
40 g Plain flour
2 ts Coriander seeds
2 ts Cumin seeds
1 Lime, sliced into wedges for
Squeezing
Vegetable oil, for frying
SALAD:
100 g Mixed leaves
4 md Tomatoes, sliced
1 Bulb of fennel, sliced
3 tb Extra virgin olive oil
1 tb White wine vinegar
1 ts Dijon mustard

Clean the sprats in the following way: Chop all of the heads off,
just behind the gills. Slice the belly open from the hole to the
rear of the fish to the front, and scrape out the guts. Stand the
fish æupright', with it's belly on the chopping board and press
the spine down to the chopping board, from the front of the fish
to the tail. Turn the fish over and lift the backbone out, leaving
a æbutterflied' sprat.

Spread the salad leaves, tomato and fennel between two bowls. Mix
the olive oil, vinegar and mustard in a glass/mug/shaker and pour
over the salad.

Put the spices in a small saucepan over a low heat, until they
become fragrant, then put in a pestle and mortar and grind to
powder. Put the flour on a plate, add the spices and mix it all up
until combined.

Heat a large frying pan over a high heat and add a few glugs of
vegetable oil. Keep the bottle close by as you may need to add
more to the pan if it becomes dry as you cook the fish. At this
point, get your bowls close to the hob, plus a serving plate with
a couple of pieces of kitchen roll on. Take a sprat, press both
sides into the flour, so that it's covered in flour, then place it
skin side down in the pan. Add more floured sprats to the pan in a
clockwise

direction until you have completed the circle. Leave for a minute
then slowly turn them all over in the same direction that you
added them to the pan and leave for another minute.

Remove from the pan and pile onto the plate with kitchen roll and
squeeze the lime over the top when eating them.

Posted By: Gavin Wren

From: brainfoodstudio.com

MMMMM

Cheers

Jim


... We legalised weed and now Taco Bell is putting Cheetos in tacos!

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JIM WELLER wrote to DAVE DRUM <=-

We are awaiting our first Tex-Mex or Mexican place.

Do you have enough of a Latino base to support such?

We have very few Latinos here. I just checked our census data: we
have 155 Latinos in total but that includes 10 Brazillians and there
are just 45 Mexicans. But we don't need a large Latino base for a
single taco and burrito place to thrive. Everybody likes them.

And, of course, Brazilian and Mexican cuisine is quite different as are
their languages.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Fish Tacos
Categories: Seafood, Vegetables, Herbs, Chilies, Dairy
Yield: 5 servings

2 md Tomatoes; seeded, fine
- chopped
1 sm Red onion; peeled, fine
- chopped
1 cl Garlic; minced
1/2 c Rough chopped cilantro
1 Jalapeno; halved lengthwise,
- seeded, in half moons
1/4 c Mayonnaise
1/2 c Sour cream
2 Limes; 1 halved, 1 in
- wedges
Salt & fresh ground pepper
1 tb Canned chipotle; fine
- chopped
1/2 c Fine milled flour
1 1/2 ts Chilli spice mix
1/2 c Milk
1/4 c Peanut oil; + splash more
- for greasing pan
Pat of butter
1 lb Flounder or any firm
- white-fleshed fish; cut
- across the grain in 1/2"
- X 3" strips
12 (6") fresh corn tortillas
2 c Shredded green cabbage
Tapatio or Cholula hot
- sauce

In a medium bowl, combine the tomatoes, onion, garlic,
cilantro and jalapeno.

In a small bowl, whisk the mayonnaise and sour cream
until combined. Season to taste with the halved lime,
salt, pepper and chipotle.

In a medium bowl, mix together the flour, chilli spice
and 1 1/2 teaspoons each of kosher salt and black
pepper. Pour the milk into another medium bowl, and
place the fish into it.

Pour 1/4 cup of the peanut oil into a 12" frying pan and
place over medium-high heat until it shimmers and is
about to smoke. Remove the fish pieces from the milk
bath and dredge them lightly through the flour mixture,
shaking to remove excess. Add the butter to the pan.
Place some fish pieces in the oil, without crowding
them, and cook until deep golden brown on one side, 3 to
4 minutes. Turn carefully and cook for 1 minute more.
Remove to a warmed, paper-towel-lined plate and sprinkle
with salt. Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of
oil and set over medium heat. Heat the tortillas, one or
two at a time, until they are soft and hot. Keep them
warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side
up, followed by tomato salsa and a pinch of cabbage.
Drizzle with the cream sauce. Serve 2 to 3 tacos per
person, with lime wedges and hot sauce on the side.

By: Sam Sifton

Yield 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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... Normal is not something to aspire to, it's something to get away from.
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