Fish Tacos

Name: Fish Tacos
Total time: 25 min
Yield: 6 servings
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)

Beginner • 6 servings • 25 min

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.

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)

Method

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.