A great cruncy coating with a kick! This recipe can be used with almost any fish fillet - I use mahi mahi, but it would be good with tilapia, sole, flounder, etc. or even bass, crappie, walleye, or bluegill.
You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too.
This recipe came from some friends named Lola and Jesse, from Vogelweh, Germany back in 1987. We make them EVERY time we go camping, and often at home, too. They freeze well, and can be reheated in the microwave for a quick take-along breakfast. Make it healthier by using whole-wheat or low-carb tortillas.
My aunt Gwen gave this to me 25 years ago; she got it off a cooking show. It's not a saucy pasta--it's supposed to be pretty thick. You can adjust the heat with more or less crushed chilies. It gets cold quickly, but is easily zapped in the microwave 20-40 seconds to reheat. Serve with garlic bread!
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