Recipe by Tee Lee
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 .
Top Review by Chef ChiSox#1
I never batter fish, and was surprised how tasty and easy this was to make. Make sure your fish is dry before trying to batter. Just blot fish on paper towels before dipping in 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
- 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
Directions See How It's Made
- 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!