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Baja-Battered Fish

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  8 servings, about 1 1/2 ounces each
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.

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.
RECIPE 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
Baja-Battered Fish Recipe at Cooking.com
DIRECTIONS
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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 1 1/2 ounces each
Calories: 120
Fat. Total: 6g
Protein: 11g
Carbohydrates, Total: 4g
Sodium: 112mg
% Cal. from Fat: 45%
Cholesterol: 33mg
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