1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 6 servings |
||
| Calories 296 | ||
| Calories from Fat 76 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 404mg | 16% | |
| Potassium 327mg | 9% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.4g | ||
| Protein 18.1g | 36% | |
Baja Fried Fish Tacos, a San Diego Surfers Delight!
SERVES 6
Ingredients
- 1 cup dark beer
- 1 cup flour
- 1/2 teaspoon salt
- 1 lb boned and skinned white fish fillet
- vegetable oil, for frying fish
- 6 warm corn tortillas
- 2 cups shredded cabbage
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- salsa
- lime wedge
Directions
1
In a bowl, whisk beer, flour and salt, blending well.2
Rinse fish and pat dry.3
Cut into six oblong pieces.4
In a deep skillet, heat about one inch of oil to 360°F5
Coat fish pieces in beer batter and drain briefly.6
Slide coated fish into oil.7
Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.8
Mix mayonnaise with a little water to thin, and add the mined garlic.9
To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Whitefish
- Cuisine > North American > Mexican > Baja
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Luna's Girl
On Sep 6, 2007
This was great! I followed the recommendation of one of the previous reviewers and used lime juice to thin the mayo. Additionally, I added a chipotle pepper in adobo sauce and blended it smooth. It was spicy and very tasty! I had left overs and wrapped it all up in a flour tortilla and sent it to work with my VSO.
From: BrennaBee
On Jan 29, 2006
Yum! Very good; I made a few adjustments because-let's be honest-that's how we all cook. I used about 2 tablespoons of mayo for the dressing, and instead of using water I used lime juice...and four garlic cloves. So, although nothing like the original, I loved it--ate the cabbage salad by itself the next day for lunch! Good recipe to be sure.
From: Chef #477754
On Aug 29, 2007
I Loved it is sooo simple and easy to do ! this was my 1st time making breaded fish. The taste was soo satisfying ! I recommend eating it with cabbage, lime, and sour cream. soooo delicious !
From: wannateach
On Jul 16, 2006
This recipe is great! I am always afraid to spend so much time frying fish only to have the batter fall off. This was perfect. I use Samuel Adams Black Lager, which is excellent to drink also. 
We enjoyed the fried tilapi using this recipe and will do it again. Thanks.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved