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Beer-Battered Fish Tacos

July 29, 2007

5 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or to taste
1/2 cup beer
1 pound tilapia fillets, cut into 1-by-2-inch strips
4 teaspoons canola oil, divided
8 soft corn tortillas, warmed

In a medium bowl, combine flour, cumin, oregano, salt and cayenne. Whisk in the beer to create a batter. Place half of the tilapia pieces in the batter and turn to coat.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. One at a time, pick up each piece of fish and allow excess batter to drip back into the bowl. Add the fish to the pan, placing each piece into a bit of the oil.

Cook until crispy and golden, 2 to 4 minutes per side, then transfer to a plate and loosely cover with foil.

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Coat the remaining fish pieces with batter and fry in the remaining oil. Adjust heat if necessary for even browning. Serve immediately with warm corn tortillas.

Serves 4.




Fresh Peach Salsa



1 1/2 cups peeled and diced ripe peaches
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon rice vinegar
2 tablespoons chopped fresh cilantro

In a medium bowl combine all ingredients and toss to coat.

Serves 4.

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