Photo: hyperbolation

By the time you read this, I will be in California for a wedding and just a few days into my 2-week stay. My posts are going to be short. I’m sure you’ll understand. With no vacation in more than a year, I promised my hubbie, my son, and—perhaps most importantly—myself that I was going to really try to relax.


As I front load my posts in an attempt to do zero work (and I mean zero, since I’m not even bringing my computer!), I’m picturing all of the things I’m going to be enjoying with the ChowFamily. Driving from LA to the bay area, being overstimulated by Disneyland, watching Atticus mesmerized by rays at the Monterey aquarium, gaping at redwoods for the first time, and eating. A lot. One of the first things I’m going to do is hit Malibu to revisit the site of my very first fish taco.

If you want a Healthy Fish Taco, check out this post of Stacie’s. Delish. With any luck, I’ll be eating the less healthy fried variety. For a once-in-a-while meal, I think fried is okay. Even for the ChowBaby. Like Stacie and I always say, all in moderation.


These Crackling Fish Tacos from Martha Stewart look amazing. I bet they’ll be almost as good as the ones I’ll be savoring next week. Teaching my son the joy of traveling the world and learning about a town, a culture, a people, or even a beach through local fare. Saltwater in the air. Pacific breeze on my face. Atticus’s sun-warmed skin against mine.


Crackling Fish Tacos (we suggest made with organic ingredients)
(can be served to kids 12+ mos)


4 cloves garlic, peeled

Coarse salt and freshly ground pepper

2 tablespoons Worcestershire sauce

2 pounds skinless red snapper fillets, rinsed, patted dry, and cut into 1-inch cubes

1 cup all-purpose flour

1 1/2 cups vegetable oil, plus more as needed

Martha’s Chipotle tartar sauce

1 cucumber, peeled, halved lengthwise and crosswise, seeded, and cut into long thin strips about 1/2 inch thick

1 small bunch arugula, stems removed, for serving

1 cup fresh cilantro leaves, for serving

Zest of 2 oranges, for serving

Lime wedges, for garnish


1. Place garlic and a pinch of salt on work surface. Mash into a paste using the flat side of a chef’s knife.


2. In a medium bowl, stir together garlic paste and Worcestershire sauce; season with salt and pepper. Add fish, and gently toss to coat. Let marinate for 10 minutes.


3. Add flour to bowl, and gently toss until each piece of fish is lightly coated.


4. Heat 2 inches of oil in a heavy-bottomed pan over medium heat. Test oil with a small cube of bread; it will sizzle when oil is hot enough to fry. Working in small batches, shake off any excess flour and add fish to oil; do not overcrowd the pan. Cook until golden brown, turning halfway through, about 6 minutes. Using a slotted spoon, transfer fish to a paper towel-lined plate to drain; repeat with remaining fish.


5. To serve, evenly spread a dollop of tartar sauce on a tortilla; top with cucumber, 3 or 4 pieces of fish, arugula, cilantro, and 1 teaspoon of zest. Fold right side of tortilla over filling, and roll to enclose filling, leaving one end open. Repeat with remaining ingredients. Serve with additional tartar sauce and lime wedges.