Baja-Battered Fish

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You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California.

Baja-Battered Fish
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 3/4 cup beer, preferably lager or pilsner

  • 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 freshly ground pepper

  • 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips

  • 3 tablespoons canola oil, divided

Directions
  1. The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

  2. 8 servings, about 1 1/2 ounces each

  3. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper 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.

  4. 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.


Nutritional Facts

Servings
8
Per serving
Calories
123
Carbohydrates
5g
Fat
6g
Saturated Fat
0g
Monounsaturated Fat
3g
Protein
12g
Cholesterol
33mg
Dietary Fiber
0g
Potassium
185mg
Sodium
112mg
Added Sugars
Exchanges
2 lean meat
Carbohydrate Servings
0

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