From the kitchen of: Isabel Makes: 6-8 servings
Total time: 10 min to prep, 15 min to fry
My very first recipe on Pretty Tasty Things was a Tilapia Fish Taco. It’s been a year and a few months since then and I still consider it one of my favorites. A few weeks ago when I asked my mom what she wanted for Mother’s Day, she replied “All I want is a meal cooked by you.” That is one thing I can certainly do. Plus, I’d rather make her a great meal than buy her something she’ll never wear or most likely return. Haha. Sorry Mom, you’re just very particular!
She came into town for Mother’s Day, and I made her, my sister who became a mom earlier this year, and my brother a throwback meal of my first recipe, but done slightly different. If you’ve been following Pretty Tasty Things, I’ve made a number of different tacos such as Carne Asada Tacos and Carne Adovada Tacos. They’re just so versatile that you can incorporate your own flavors and style. This time, I made my family Beer Battered Tilapia Fish Tacos topped with a sweet roasted corn salad, spicy chipotle aioli and red cabbage. Oh, speaking of beer, I definitely should drink less of it and include it in more of my cooking. The beer made for a crispy outer shell allowing the fish to stay moist and juicy.
6 fresh Tilapia fillets, or any firm white fish
1 1/2 cup flour, for batter
1/2 cup flour, for fish
1/2 teaspoon cayenne pepper
1 bottle of beer, preferably an ale or lager
vegetable oil, for frying
salt + pepper
1. Prep the fish. Slice each Tilapia fillet into 8 equal portions. Season liberally with salt and pepper.
2. Make beer batter. In a medium-size bowl, add the dry ingredients — 1 1/2 cup flour, cornstarch, cayenne pepper, salt and pepper. Slowly whisk in one bottle of beer. I used Fat Tire since that was already in my fridge. The batter’s consistency is similar to pancake batter.
3. Fry the fish. In a large pot or dutch oven, add vegetable oil about 2 inches deep. Heat oil to 350°. Meanwhile, lightly flour the seasoned fish portions in 1/2 cup of flour. Pat off the excess flour. Taking one fish at a time, dip it in the batter. Slowly drop the coated fish into the hot oil cooking 5-7 pieces at a time. Fry each side for 1 minute or so until the batter turns golden brown. Remove from oil and place on a paper towel lined tray. Season with salt and pepper while the fish is still hot. Repeat process with the rest of the fish portions.
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