Beer Battered Fried Fish for Tacos

This is one of the easiest recipes for frying fish and not using any glutenous flour. It is a balance of almond flour a bit of baking powder and egg for the crispy rise and the taste of a mild beer. I have used a Mexican lite beer in this for its taste and reduced carbs. You can choose whatever kind you like but the light beers have much fewer carbs than the regular beers do. This recipe also calls for fresh cod. You can substitute any firm but flaky white fish that is the freshest of the day, including talapia or walleye. The taco is really optional and you can use a corn tortilla if you can tolerate them, a lettuce wrap or just enjoy the fish on a plate. I recommend that you do use the Slow Roasted Tomatillo and Avocado Salsa as a condiment for this though. They were developed to be together, although each can stand alone. The choice is entirely up to you. I hope you enjoy.

Beer Battered Fried Fish for Tacos

Ingredients:

1 lb. fresh cod fillet, or other white fish

1/4 cup + 1 Tbsp. almond flour

2 tsp. baking powder

dash of cayenne pepper (or to taste)

1 egg, lightly beaten

1/3 cup Corona Light Beer, or your choice

salt and pepper

canola oil for deep frying

Cut fish into 1" wide strips and season with salt and pepper if desired.

Mix the dry ingredients together with a whisk. Beat the egg and add it along with the beer to the dry ingredients. Stir to blend.

In a heavy bottom pot or dutch oven pour about 2" to 3" of canola oil and place on high heat. Allow to come to temperature of 365'. You can tell the oil is hot enough when you place the handle of a wooden spoon into the oil and small bubbles appear immediately around it. Dip the fish into the batter and allow excess to drip off. Carefully slide into the hot oil. Only cook a few at a time so the oils temperature does not drop. Cook for about 2 to 3 minutes depending on size, turning in oil with a slotted spoon, or until golden brown. Remove to paper towel lined plate. Repeat until all of the fish is done and dispose of any unused batter.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 230.7

Total Fat 10.1 g

Saturated Fat 1.1 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 2.7 g

Cholesterol 115.5 mg

Sodium 349.4 mg

Potassium 301.0 ,g

Total Carbohydrate 3.2 g

Dietary Fiber 1.0 g
Sugars 0.4 g

Protein 12.4 g