Battered fish tacos need not be covered in grease
By JIM ROMANOFF - The Associated Press
http://www.kcchronicle.com/articles/...f625589236.txt
Fish tacos are extremely popular in coastal areas of Mexico, and it's
no wonder.
The local catch of the day is battered, deep fried and served wrapped
in corn tortillas along with a variety of salsas, chopped vegetables
and crema, a rich Mexican version of sour cream.
If it weren't for the deep-frying, this would be a healthy meal. Fish,
chopped tomatoes and onions, shredded cabbage, and fresh salsas are
excellent choices for a healthy diet.
But don't give up the fish taco dream just yet. It's easy to clean up
this dish for a healthy palate. The secret to this beer-battered fish
taco recipe is a pan-frying technique that makes crunchy fish using
only a fraction of the fat.
Cooking the fish in a nonstick skillet makes it possible to use a
small amount of oil without having the pieces stick to the bottom. A
well-seasoned cast iron skillet also works, though you might need to
use a bit more oil.
Canola oil is best for the frying because it adds no perceptible
flavor and has a high heat tolerance. Grape seed oil is another good
choice for frying because it also has a high smoke point and adds
little flavor.
For the fish, select any firm, mild-flavored fish, such as tilapia.
Cut the fish into bite-size pieces and dip it in a spicy beer batter.
The beer, common to fish and chips recipes, adds a malted flavor, and
the carbonation keeps the coating light and airy.
Different styles of beer will add different characters to the batter,
so choose one that suits your tastes. Darker beers tend to add more
flavor. Don't use too light a beer or none of the flavor will come
through.
Cooked the fish in two batches so that the pan doesn't get
overcrowded. If the pieces are too close together they won't brown and
crisp up as well.
It's important to pay close attention to the temperature of the pan,
especially after the first batch is cooked. You might need to adjust
the heat to prevent the fish from getting scorched.
The results should be golden-brown and crunchy fish pieces. Keep in
mind that unlike deep-fried foods, these fish nuggets will get soggy
rather quickly, so it's best to eat them right away. In a pinch, you
can re-crisp the fish by baking in a 375 degrees F. oven for 20
minutes.
Soft corn tortillas traditionally are used for fish tacos, but you can
use flour tortillas if you like. To warm the tortillas, wrap the whole
stack in foil and place them in a 300 degrees F. oven for about 10
minutes.
As for the taco toppings, light sour cream makes a good substitute for
the Mexican crema, and you can use just about any other condiments you
like. Fresh or jarred salsas work, and chopped vegetables such as
tomatoes, onions, lettuce and cabbage are nice, as well.
Canned whole black beans also make a tasty topping and add extra
protein and fiber. Make sure to rinse the beans in a mesh stainer to
wash away unwanted sodium that's in the canning liquid.
Fresh peach salsa is a delightful accompaniment for these tacos,
especially in the summer when the fruit is at its best. It takes only
a few minutes to prepare and adds a sweet-and-sour element. If you
don't have peaches you can use diced nectarines, mango, or even
watermelon.
Beer-Battered Fish Tacos
Start to finish: 35 minutes
Servings: 4
5 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets, cut into 1-by-2-inch strips
4 teaspoons canola oil, divided
8 soft corn tortillas, warmed
In a medium bowl, combine flour, cumin, oregano, salt and cayenne.
Whisk in the beer to create a batter. Place half of the tilapia pieces
in the batter and turn to coat.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-
high heat. One at a time, pick up each piece of fish and allow excess
batter drip back into the bowl. Add the fish to the pan, placing each
piece into a bit of the oil.
Cook until crispy and golden, 2 to 4 minutes a side, then transfer to
a plate and loosely cover with foil.
Coat the remaining fish pieces with batter and fry in the remaining
oil. Adjust heat if necessary for even browning. Serve immediately
with warm corn tortillas.
Nutrition information per serving: 242 calories; 7 g fat (1 g
saturated); 48 mg cholesterol; 21 g carbohydrate; 23 g protein; 2 g
fiber; 234 mg sodium.
Fresh Peach Salsa
Start to finish: 10 minutes
Servings: 4
1-1/2 cups peeled and diced ripe peaches
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon rice vinegar
2 tablespoons chopped fresh cilantro
In a medium bowl combine all ingredients and toss to coat.
Nutrition information per serving: 50 calories; 0 g fat (0 g
saturated); 0 mg cholesterol; 13 g carbohydrate; 0 g protein; 1 g
fiber; 2 mg sodium.