It really is easy to crumb flathead from scratch, especially with some judicious use of Kewpie mayonnaise, says the cookbook author. But at a pinch, frozen fish fingers will do
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Recently I was at a bean conference (it was called BeanCon) in Mexico, where I picked up some tips for cooking better beans (that I’ll share in due course) plus some other useful bits and bobs over my travels: a traditional Talavera platter, some granite dominoes, a colour-changing T-shirt emblazoned with an axolotl and confirmation that fish tacos are always a sure bet.
There I was, in a Cancún taqueria, with two friends from opposite ends of the earth, perusing a menu of prolific taco fillings (nopales, huitlacoche) when the best-travelled among us suggested we go all in on fish. The other friend and I initially resisted, but he was right. We ordered six more, and it remained my go-to order for the rest of the trip. When in doubt, taco de pescado!
