Baja-Battered Fish

4 Reviews
From: EatingWell Magazine June/July 2005

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.

Ingredients 8 servings

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  • 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 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
  • 3 tablespoons canola oil, divided

Preparation

  • Active

  • Ready In

  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.
  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.
  • 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 information

  • Serving size: about 1 1/2 ounces
  • Per serving: 113 calories; 6 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 10 g protein; 7 mcg folate; 29 mg cholesterol; 0 g sugars; 0 g added sugars; 40 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 189 mg sodium; 164 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat

Reviews 4

February 22, 2012
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By: Charles H.
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
October 19, 2010
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By: boothk
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.
April 29, 2010
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By: EatingWell User
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
April 29, 2010
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By: EatingWell User
Good recipe for the fish but what about the rest of the taco?