Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Be sure to heat the oil to the proper temperature, and maintain the heat. Otherwise, the fish will absorb unnecessary fat and calories as it cooks. If you can't find fresh, never-frozen fish, substitute another firm white-fleshed fish, such as turbot or striped bass.

Ann Taylor Pittman
Recipe by Cooking Light January 2010

Gallery

Credit: Romulo Yanes; Styling: Deborah Williams

Recipe Summary test

Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; set aside.

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  • Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.

  • Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

Nutrition Facts

356 calories; fat 17g; saturated fat 1.4g; mono fat 9.3g; poly fat 4.9g; protein 6.8g; carbohydrates 47.3g; fiber 3.9g; cholesterol 5mg; iron 1.5mg; sodium 690mg; calcium 38mg.
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