Uploaded December 2018 | Updated September 2026, 1 day ago
I wasn’t able to catch any fish this week, but I have plenty in the freezer. I was looking thru my old videos. I found that the most popular were the ones for fish tacos. I love them, so let’s make them again, a new way. Click on SHOW MORE for the recipes!
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.
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FISH TACOS
FOR THE COLESLAW
(my own creation)
INGREDIENTS:
8 ounces of shredded cabbage
½ cup sour cream (8 TBS)
½ cup of mayonnaise (8 TBS)
⅓ cup of red onion slices (¼ of an onion)
3 TBS Chipotle hot sauce
⅓ cup cilantro, chopped
Juice from ½ lime
½ packet of taco seasoning mix
2 jalapeño chiles, diced
INSTRUCTIONS:
Mix all all coleslaw ingredients well and put aside in fridge to serve with fish tacos.
FOR THE FISH
Inspired by the recipe found here: ketovale.com/recipe/keto-fish-and-chips
INGREDIENTS:
1 LB of mild white fish (bluegill, perch, crappie bass, cod or tilapia)
Oil for deep frying
1½ cup almond flour
1 tsp Onion Powder (not used in this video)
1 tsp paprika (not used in this video)
1½ cup Parmesan, grated (I used pecorino Romano)
2 large eggs
salt and pepper to taste (I didn’t need any)
6 7” low-carb tortillas
2 to 3 TBS of cooking oil to start frying tortillas
(replenish with more oil as needed)
INSTRUCTIONS:
In a casserole dish, combine Parmesan, almond flour, onion powder and paprika. Put half the mixture into another casserole dish.
Slice the fish into strips, about 4 inches by 1 inch. Roll them in the flour mixture in one casserole dish. Dip in the beaten egg, allow to drain, and roll again in the flour mixture of the second casserole dish. Put the floured fish pieces onto a plate. (The next time I do this recipe, I will skip the first step and simply start by dipping the fish in the egg wash, then roll in the flour mixture once. It would easier and less messy).
Place a deep saucepan on the heat (350° to 375°F) and fill with plenty of cooking oil for deep frying. When oil is up up to temperature, fry the fish for 3½ to 4 minutes, until golden brown. Remove fish pieces to a small platter. Fry the fish in small batches so as not to crowd the pan.
Transfer fish to a plate and keep in a warm oven,
Cover the bottom of a skillet with cooking oil. Heat to medium high. Fry each tortilla for about 30 seconds on each side. Remove to paper towels and gently fold them in half loosely. Put on plate or put into large taco holders.
Fill the tacos with a couple pieces of fish and then the coleslaw.
I wasn’t able to catch any fish this week, but I have plenty in the freezer. I was looking thru my old videos. I found that the most popular were the ones for fish tacos. I love them, so let’s make them again, a new way. Click on SHOW MORE for the recipes!
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - - -
FISH TACOS
FOR THE COLESLAW
(my own creation)
INGREDIENTS:
8 ounces of shredded cabbage
½ cup sour cream (8 TBS)
½ cup of mayonnaise (8 TBS)
⅓ cup of red onion slices (¼ of an onion)
3 TBS Chipotle hot sauce
⅓ cup cilantro, chopped
Juice from ½ lime
½ packet of taco seasoning mix
2 jalapeño chiles, diced
INSTRUCTIONS:
Mix all all coleslaw ingredients well and put aside in fridge to serve with fish tacos.
FOR THE FISH
Inspired by the recipe found here: ketovale.com/recipe/keto-fish-and-chips
INGREDIENTS:
1 LB of mild white fish (bluegill, perch, crappie bass, cod or tilapia)
Oil for deep frying
1½ cup almond flour
1 tsp Onion Powder (not used in this video)
1 tsp paprika (not used in this video)
1½ cup Parmesan, grated (I used pecorino Romano)
2 large eggs
salt and pepper to taste (I didn’t need any)
6 7” low-carb tortillas
2 to 3 TBS of cooking oil to start frying tortillas
(replenish with more oil as needed)
INSTRUCTIONS:
In a casserole dish, combine Parmesan, almond flour, onion powder and paprika. Put half the mixture into another casserole dish.
Slice the fish into strips, about 4 inches by 1 inch. Roll them in the flour mixture in one casserole dish. Dip in the beaten egg, allow to drain, and roll again in the flour mixture of the second casserole dish. Put the floured fish pieces onto a plate. (The next time I do this recipe, I will skip the first step and simply start by dipping the fish in the egg wash, then roll in the flour mixture once. It would easier and less messy).
Place a deep saucepan on the heat (350° to 375°F) and fill with plenty of cooking oil for deep frying. When oil is up up to temperature, fry the fish for 3½ to 4 minutes, until golden brown. Remove fish pieces to a small platter. Fry the fish in small batches so as not to crowd the pan.
Transfer fish to a plate and keep in a warm oven,
Cover the bottom of a skillet with cooking oil. Heat to medium high. Fry each tortilla for about 30 seconds on each side. Remove to paper towels and gently fold them in half loosely. Put on plate or put into large taco holders.
Fill the tacos with a couple pieces of fish and then the coleslaw.
