CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE
Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- In small bowl, mix all sauce ingredients well; set aside.
- In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
- Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
- In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
- To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 800 mg, Sugar 5 g, TransFat 1 g
SPICY FISH TACOS WITH FRESH LIME SAUCE
This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.
Provided by irvinetustin
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Season tilapia fillets with taco seasoning.
- Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
- Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 16.1 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 1.2 g, Sodium 281.1 mg, Sugar 2.5 g
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
- Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
CRISPY FISH TACOS
Steps:
- Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
- To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
- Heat the oil in a deep skillet over medium heat to 360 degrees F.
- When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
- To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
- Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
CRISPY FISH TACOS
Steps:
- To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
- To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
- Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
- Yield: 8 servings
BAKED FISH WITH SWEET AND SOUR SAUCE
From Easy Thai Cooking WWW Cookbook--a personal favourite of mine. Very yummy! Don't let the somewhat long list of ingredients turn you off. Fish best cooked just before serving. Sauce can be made 3 hours ahead. Store, covered, in refrigerator
Provided by Soluna
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut 4 deep slits into each side of fish, pour fish sauce into slits.
- Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
- Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
- Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
- Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.
CRISPY FISH TACOS
I came up with this recipe because I love fish tacos and couldn't find any where I live that weren't overly breaded and kind of soggy. We love the crispiness and great flavor of this fish!
Provided by Bethany A
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
- Coat each piece of cod in egg batter, followed by bread crumbs.
- Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
- Warm tortillas in a microwave oven, 30 seconds to 1 minute.
- Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 34.1 g, Cholesterol 73 mg, Fat 21.4 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 224.3 mg, Sugar 2.6 g
CRISPY FISH WITH SWEET AND SOUR SAUCE
I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.
Provided by evelynathens
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
- Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
- gradually add water, whisking until batter is smooth.
- Pour batter over fish and stir to coat.
- Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
- Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add garlic and stir for about 30 seconds, until fragrant.
- Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
- Add bell pepper and stir-fry just to heat through, about 30 seconds.
- Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F.
- Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
- Using slotted spoon, transfer fish to paper towel-lined dish and drain.
- Reheat oil if necessary between batches.
- Arrange fish on platter.
- Reheat sauce briefly, spoon over fish and serve.
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