Beer-Battered Fish Tacos (Light) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lighter version of another recipe I've made before - uses less flour, beer and doesn't deep-fry fish. Turned out pretty good! Be sure to pat the fish dry with the paper towels or the batter won't stick to the fillets when frying! Serve with my Mango/Black Bean Salsa or Cabbage Slaw. Ingredients:
1 lb tilapia fillets, cut in half lengthwise |
5 tablespoons whole wheat flour |
1/4 tsp cumin |
1/2 tsp cayenne pepper |
1/8 tsp salt |
1/8 tsp black pepper |
1/2 cup beer |
2 tablespoons olive oil |
Directions:
1. Thaw fish, if frozen. Rinse and pat dry with paper towels.
2. Mix flour, cumin, cayenne, salt and pepper in a shallow bowl.
3. Add beer and wisk until froth goes away.
4. Heat oil in a large non-stick or cast-iron skillet over medium-high heat until popping.
5. Dip fish fillets in batter, completely coating fillet. Let excess batter drip off then place in skillet.
6. Pan-fry until fish turns opaque and batter is golden brown, about 2-3 minutes per side.
7. Add more oil as needed.
8. When fillets are done, place on a paper towel covered plate to soak up excess oil.
9. Serve with warmed tortillas, slaw and salsa.
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