This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .
- 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
- 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 12 (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
- 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!