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Categories:
batter beer all-purpose whole wheat pastry flour salt oregano mustard cayenne pepper fresh ground pepper tilapia canola oil tacos whole wheat tortillas green cabbage pico de gallo
Viewed: 38 - Published at: 6 years agoIngredients
- Beer Batter
- 3/4 cup beer
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ground pepper
- Fish
- 1 - 1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
- 3 tablespoons canola oil
- For Fish Tacos
- 12 (6 inch) whole wheat tortillas or (6 inch) flour tortillas
- 2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
- 1/2 - 1 cup pico de gallo or 1/2-1 cup salsa
Method
- Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
- Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer cooked fish to a plate; keep warm.
- Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
- Cook the remaining fish with the remaining 1 tablespoon oil.
- Serve immediately.
- To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
