Fish Tacos
Ingredients
- 6 cups Mazola® Corn Oil
- 1 cup all-purpose flour
- 2 tablespoons Fleischmann's® Corn Starch
- 1 teaspoon Fleischmann's® Baking Powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup beer
- 1 pound firm white fish such as cod, snapper OR sea bass
- 1/2 cup all-pupose flour for dusting
- 6 corn or flour tortillas, heat and cover with foil
- 1-1/2 cups salsa
- 1 avocado, sliced (optional)
- 1 or 2 fresh limes
- Southwest Coleslaw (see recipe on Mazola.com)
PRODUCTS
Instructions
- Heat oil to 375°F in a deep fryer or large deep skillet.
- Combine 1 cup flour, corn starch, baking powder and salt; set aside.
- Whisk egg and beer together in a small measuring cup or bowl; add to flour mixture and stir well.
- Pat fish dry with paper towels and cut into 1/2 inch strips. Dust with 1/2 cup flour, shaking off excess.
- Dip fish pieces in batter and fry in batches to avoid crowding.
- Cook for 3 to 4 minutes until golden. Remove using tongs and place on paper towels to drain.
- Serve immediately with warm tortillas, salsa and Southwest Coleslaw.
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