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.

Stacy Fraser
Source: EatingWell Magazine, June/July 2005
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: 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.

Nutrition Facts

113.4 calories; protein 9.6g 19% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugarsg; fat 5.6g 9% DV; saturated fat 0.4g 2% DV; cholesterol 29.2mg 10% DV; vitamin a iu 39.8IU 1% DV; vitamin cmg; folate 6.5mcg 2% DV; calcium 7.4mg 1% DV; iron 0.3mg 1% DV; magnesium 12.4mg 4% DV; potassium 164mg 5% DV; sodium 188.6mg 8% DV; thiaminmg 3% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/22/2012
Holy cow this is a winner! I didn't use a blender. Whisking it in a glass mixing bowl was fine. The batter is thick and at first it didn't want to stick to the fish (Tilapia) but just a little coaxing covered the pieces nicely. I used the exact ingredients as shown but my wife will probably tell me to leave out the cayenne next time. And there WILL be a next time! I didn't make it in tacos since I usually don't care for seafood tacos. A big Thank You to whomever created this. Pros: Yummy; fairly easy & quick; easy cleanup Cons: Not sure what to have with it Read More
Rating: 5 stars
10/30/2011
Here's the recipe for the fish tacos (they're delicious!): http://www.eatingwell.com/recipes/beer_battered_fish_tacos_with_tomato_avocado_salsa.html Read More
Rating: 5 stars
10/30/2011
Good recipe for the fish but what about the rest of the taco? Read More
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Rating: 5 stars
10/29/2011
Excellent batter for fish or anything you might want lightly fried. I spiced up the fish and batter a lot more than the recipe instructed but we like spicy (cayenne pepper white pepper and a Cajun spice blend). Big hit and will make it again. Read More