My vote goes to my buddy Pab, fisherman extraordinaire from his 19 foot panga.
Whenever we load up on gold-spotted bass, we immediately send out an APB that the fish fry is coming at lunch time.
His is a simple beer batter (from pale ale that he brews himself, mostly Cascade hops, about a three week fermentation) that combines corn meal and
wheat flour, salt and black pepper. He's a stickler for oil at a certain temp to keep the batter from getting too impregnated with oil.
I supply the soy sauce-impregnated, fried Japapenos (that I first had at the original La Pasadita on the square in San Quintin). We're also big on
salsa tatemada, the requisite crema/lime combo, guac and cabbage. Some cilantro and that's about it.
Nothing touches it in our town. |
I've always preferred cochito.... good ol'
triggerfish. 
