As the lockout continues…

It’s nice to know that fantasy football web sites, like Fantasy Football Starters, the source I use for my fantasy insight has been very busy during the off season and the continuing lock out. Russ Bliss always brings his “A” game when he goes in depth to report on the NFL. While the news from the players and owners continues to cast a gray cloud on the 2011-2012 NFL Season, it’s good to see My Fantasy League sponsoring a mock draft.

This mock draft features a 12-team league that invited 12 fantasy sites to the table to participate. You can view the live after from the draft using this link. As I write this piece they have just started the third round. FFS’s Russ Bliss had the #8 overall pick and sticking true to his draft strategy has gone RB, WR in the first two rounds selecting PIT/RB Rashard Mendenhall and IND/WR Reggie Wayne. In my opinion a very solid foundation on which to build. That means in Round 3 he will be taking a QB. I could see Manning and Brees both going off the board before his 3rd pick, which means Rivers or Brady should still be available.

Check it out and see just how the draft is going. As a supporter of FFS, I have started a post on the forums and hopefully it generates some further discussion as to Russ’s selections and that of the other 11 participants. I have already noted on the thread some disparity as I know for a fact QBs would start going off the board late in the first round and no later than early second round in the TFL, Toumi Football League, a league I have managed for 28 years. One important fact to take into consideration, the scoring system.

Crispy Fish Tacos

Peanut oil (I used olive oil)
2 cups panko flakes
3 eggs, beaten
Kosher salt
Ground pepper
2 lbs. halibut, snapper or other firm white fish
8 corn tortillas (or flour, if preferred)
1/2 head napa cabbage, shredded
Pink Chili Mayo
Lime wedges

Pink Chili Mayo
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 line
Kosher salt and freshly ground black pepper

Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh lime juice
1 Tsp. (packed) finely grated lime zest
Pinch of salt

Fill a 12″ heavy bottom pan with oil and heat to 375 degrees. Place panko flake into a shallow dish. Beat 3 eggs with 2 tablespoons of water and place in a separate shallow dish. Salt and pepper the each side of the fish. Cut fillets into 1 inch wide strips. Dip fish in the egg and then coat them with panko flakes. Set coated fish aside for about 10 minutes. Place a few strips of fish at a time in the pan until cooked thoroughly, about 3 to 5 minutes. Remove from pan and place on paper towel to drain.

For the pink chili mayo, place the mayonnaise, sour cream, chipotle peppers and lime juice in a blender and process to a puree. Refrigerate the mayo for 30 minutes to let the flavors blend; taste and adjust seasoning with salt and pepper.

For the Baja cream combine all ingredients and stir. Salt to taste.

A very good fish taco recipe that uses panko flakes rather than a batter. The end result is light crunch on the fish that carries a good taste. I fried my fish in olive oil, but peanut or vegetable oil can be used. The last few times I have cooked these tacos I have preferred cod over halibut or snapper, then again maybe it’s because it was the only fish I had in the freezer. I also used shredded cabbage instead of shredding my own, call me lazy but I call it a time saver.

The pink chili mayo can be adjusted to your liking when it comes to how spicy you like your sauces. I usually don’t put any of the actually chipotle peppers, instead just use the adobo sauce which has a nice spice to it. If you are like hot, then by all means use two peppers and the adobo sauce.