Beer-Battered Fish Tacos

Dinner Tonight: Beer-Battered Fish Tacos




The weather is heating up a bit around here, in the 80's and a little humid. Went early this morning to our local Kroger and had to buy a new Oil Thermometer, got the old one out and it was broke. I need to make tonight's dinner. Came back and did a load of laundry and picked up around the house. Then at Noon I met a couple of long time High School friends for lunch at BW 3's. We usually meet over there when my one friend comes into town for a visit. I like it there because there is a lot of room and not so crowded in my wheelchair. Great catching up with both of them. For dinner tonight it's Beer-Battered Fish Tacos.

While at Kroger yesterday I picked up some nice looking Tilapia Fillets, which I'm using for tonight's dinner. Came across the recipe for Beer-Battered Fish Tacos on the Cooking.com website so I thought I would give it a try! For the Fish I'll need; Canola Oil, 1 cup All-Purpose Flour, 1 teaspoon Sea Salt, 1/2 teaspoon freshly Ground Black Pepper, 1 cup beer (I used Yuengling Light Lager), 1 pound Tilapia Fillet (cut into 1-inch wide strips), and Mission Flour Tortillas. To prepare it I'm using a small Dutch Oven. In the small, heavy-bottomed Dutch Oven fitted with a deep-fry thermometer, I added enough vegetable oil so that it covered the bottom inch of the pan. Heated on medium-high.

In a shallow bowl, stirred together the flour, salt and pepper. Stir in the beer to make a batter. Added the Tilapia to the batter to coat. When the oil reached 350 degrees F, added the Tilapia in batches, being careful not to overcrowd the pot. Also be very careful to avoid any splashing of the hot oil when adding the Tilapia. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drained on paper towels. Divide the fish among the tortillas and served  with the toppings.





For optional toppings you can use; Sliced radishes, Salsa, Sour cream, Cilantro, Lettuce,  Avocado, or Lime wedges. I used Sliced Radishes, Simple Truth Black Bean and Corn Salsa, Daisy Reduced Fat Sour Cream, and Lettuce. And what a Taco! The Tilapia was incredible with the Beer Batter, and all the toppings work perfect with Tilapia. Another one of those"Keeper Recipes", that I'll be fixing again! I've left the original recipe along with it's web link at the end of the post. I made some changes to the recipe, one being using Mission Flour Tortillas instead of a Corn Tortilla. I prefer the Flour over Corn, just don't enjoy the Corn Tortillas as much. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

Beer-Battered Fish Tacos
Cooking.com

4 to 6 servings
The rich taste of beer enhances the flavor of the fish in this quick dish. Look for a dark and full-bodied beer such as Negra Modelo or Dos Equis Amber. And serve leftover bottles with the fish at the table.

Ingredients
Vegetable oil
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer (such as Negra Modelo)
1 pound tilapia fillet, cut into 1-inch wide strips
8 to 12 (6-inch) corn tortillas


For the toppings:
Sliced radishes
Salsa
Sour cream
Cilantro
Avocado
Lime wedges

Directions
1 - In a small, heavy-bottomed saucepan fitted with a deep-fry thermometer, add enough vegetable oil so that it covers the bottom inch of the pan. Heat on medium-high.


2 - In a pie plate or shallow bowl, stir together the flour, salt and pepper. Stir in the beer to make a batter. Add the tilapia to the batter to coat. When the oil reaches 350 degrees F, add the tilapia in batches, being careful not to overcrowd the pot. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drain on paper towels. Divide the fish among the tortillas and serve with the toppings.


Get Cooking: http://www.cooking.com/recipes-and-more/recipes/beer-battered-fish-tacos-recipe-print#ixzz3ZJrzbaXm