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Baja-Battered Fish

:  June/July 2005, EatingWell Serves Two

Your rating: None Average: 4.2 (56 votes)

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.


READER'S COMMENT:
"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...
Baja-Battered Fish Recipe

Makes: 8 servings, about 1 1/2 ounces each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 120 calories; 6 g fat ( 0 g sat , 3 g mono ); 33 mg cholesterol; 4 g carbohydrates; 11 g protein; 0 g fiber; 112 mg sodium; 180 mg potassium.

Exchanges: 2 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Make ahead instructions
Makeover
Type of Dish
Main dish, fish/seafood
Ease of Preparation
Moderate
Ethnic/Regional
Mexican
Southwest
Total Time
45 minutes or less
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Main Ingredient
Fish
Preparation/ Technique
Healthy Frying
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Publication
EatingWell Serves Two
June/July 2005
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