Sofish tacos…um…what are you doing this Tuesday?

Eating Tacos, hopefully! And if you haven’t had ours yet, try ’em: they’re stuffed with cod, battered in beer.

Once our deep fryer’s worked its magic on these flaky, crusted fillets, we gently lay them in a trio of corn blankets and top ’em all off with a cabbage slaw, a spicy pickled pepper cream (roasted red peppers, smoked paprika) and a pair of salsas: a chunky, pico de gallo and an almost chutney-like salsa verde.

So swing on in and celebrate the greatest holiday man ever invented.

And why exactly is this holiday the greatest?

Because you only have to wait a week before the next holiday rolls around.