Well I was gone for quite some time for training and now I’m back and back in the kitchen. We also moved to South Carolina and I plan on doing some restaurant reviews every now and then, because I’ve already discovered (thanks to the helpful suggestions from co-workers) some amazing restaurants. I guess I better keep a good workout regimen, or I could be in trouble!
I’ve made these fish tacos several times and they’ve always turned out great. My husband would like me to make them more often, but it is one of the messier dinners I make (plus I
don’t like to know I shouldn’t eat fried food too often), we only have them every now and then. I follow the recipe from Food Network’s Sunny Anderson for the batter, but I make my own “slaw” instead of the pickled onion/cucumber.
Original Recipe From: Sunny Anderson
I prep this before starting in on the fish and set it aside. The amounts you use vary depending on how many tacos you’re making. This was enough for approximately 6 tacos.
- One lime
- 1/2 cup sour cream
- 1/2 a bunch of cilantro
- 1 teaspoon “Sazon Tropical” (Goya)
- 1 cup coleslaw blend
Put the sour cream and juice from one lime (I always microwave it for 20 seconds to warm it up and get the juices flowing) into a small food processor (I have a Cuisinart handichopper that I got for $10 and I use it all the time). Tear off the leaves from approximately half of a bunch of cilantro and place them in there as well, along with the Sazon. Pulse until blended. Mix with coleslaw blend and place in the fridge until you’re ready to use it. You can also layer it separately from the coleslaw when you make the tacos, which is what my husband wanted to do this time. That way if you like a lot of sauce/a little slaw, you can do that.
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 3 teaspoons ground cumin
- 3 teaspoons cayenne pepper
- 3 teaspoons salt
- 12 ounces beer
- 3 (8-ounce) tilapia fillets, cut into chunks
- 8 (8-inch) flour tortillas (I use corn tortillas.)
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. In a medium bowl, mix together 1 cup flour, cumin, cay nne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Put the fish, slaw, and any other toppings you desire into the corn tortillas (which I always heat up in the microwave).
This is a recipe where it’s good to have an extra set of hands in the kitchen to pull the fish out of the oil and put it on a plate, as they fry up quickly and my hands are always extremely messy since I dredge and dip the fish chunks by hand. I also don’t think fried foods, especially fish, reheat well, so I usually only fry up one large tilapia fillet, as that is enough for both of us.