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Beer-Battered Fish Tacos

August 26, 2007

5 tablespoons all-purpose flour

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon salt, or to taste

1/4 teaspoon cayenne pepper

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.

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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.

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.

Nutrition information per serving: 242 calories; 7 g fat (1 g saturated); 48 mg cholesterol; 21 g carbohydrates; 23 g protein; 2 g fiber; 234 mg sodium.

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