Baja-Battered Fish

Baja-Battered Fish

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 40 min 40 min

Directions

Ingredients

  • 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 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
  • 3 tablespoon canola oil, divided

Cooking Instruction

Step 1

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.

Step 2

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.


Nutrition

  • Serving: Per serving
  • Calories: 120
  • Carbohydrates: 4g
  • Fat: 6g
  • Protein: 11g
  • Dietary Fiber: 0g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 3g
  • Cholesterol: 33mg
  • Potassium: 180mg
  • Sodium: 112mg
  • Exchanges: 2 lean meat
  • Carbohydrate Servings: 0