On Jul 25, 8:55 pm, Ablang > wrote:
> Battered fish tacos need not be covered in grease
> By JIM ROMANOFF - The Associated Press

So, you agree with this?
>
> http://www.kcchronicle.com/articles/...e/food_and_dri...
>
> 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.

What is less than healthy about "deep frying"? Do you know?

> 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.

BULL FU(KING SHIT! Canola tastes like crap.

[snip]
>
> 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.

So, the author claims that the pieces absorb less than 0.5g per
serving of the nasty canola oil? BULLSHIT.

--Bryan