Beer-Battered Fish Tacos (Lite) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lighter version of one I've made before - uses less beer and flour and does not deep-fry the fish! Was still pretty good! Be sure to pat the fish dry before you batter them as the batter won't stick as well. Serve with my Mango/Black Bean Salsa or Cole Slaw. Ingredients:
1 lb tilapia fillets, cut in half length-wise |
5 tablespoons whole wheat flour, can also use white flour |
1/4 tsp cumin |
1/2 tsp cayenne pepper |
1/8 tsp black pepper |
1/8 tsp salt |
1/2 cup beer, medium brew works best |
2 tablespoons olive oil, as needed to fry fish |
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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