This week we are featuring a recipe from one of our favorite guest bloggers Karyl from Karyl’s Kulinary Krusaade. These fish tacos are so amazingly good! She makes the fish with a delicious beer batter that she uses a shandy. It gives the fish a yummy flavor and since she adds flour, cornmeal, and cornstarch in her batter it is crispy and yummy!
Try these fish tacos today and please visit Karyl at her blog Karyl’s Kulinary Krusade for more of her tasty recipes and more today!
Ingredients:
- 12 ounces Cod or other firm white fish
- ½ cup flour
- ¼ cup cornmeal
- 2 tablespoons cornstarch
- 1 tsp. each paprika and chili powder
- 1 tsp. each onion and garlic powder
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. freshly ground black pepper
- ½ cup light beer
- 1 egg, beaten
- Canola or vegetable oil for frying
- 4 corn tortillas
- 1 avocado, peeled, seeded and large diced
- 12 grape or cherry tomatoes, halved
- 1 Jalapeno, seeded and diced
- 1 tbsp. fresh cilantro, chopped
Instructions:
Combine avocado, tomatoes, jalapeno, red onion and cilantro in small bowl. Add limejuice and combine thoroughly.
Pat the fish dry with paper towels and cut into 2-3 inch pieces.
Put ½ cup flour in a shallow bowl. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, paprika, onion powder, garlic powder, baking powder, salt and pepper. Add the beer and the beaten egg; stir until combined to form the batter
Now fry the fish tacos
Add enough oil to deep fryer so fish pieces will float when you ad them. Heat oil to 350 degrees.
Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry for 2-3 minutes until golden brown and crispy. Watch closely, because smaller pieces will cook quickly. Remove from deep fryer and transfer to a plate lined with paper towels to drain excess oil.
Spray cooking spray in large skillet, and turn heat to medium-low. Add tortillas and cook through until warm and easily pliable. Assemble the tacos. Add fish pieces, and top with avocado salsa.