Beer-Battered Fish Tacos

Posted April 2012 by Stephan Spencer

INGREDIENTS

  • Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/3 cup beer
  • 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons canola oil
  • 4 corn tortillas, warmed

THIS RECIPE CALLS FOR:

PREPARATION

  1. Prepare Tomato & Avocado Salsa, if using.
  2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

NUTRITION

Per serving: 409 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 40 g carbohydrates; 29 gprotein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat

*This recipe is courtesy of Eating Well

Enjoy your fish taco recipe.  Please contact us or comment on the post letting us and everyone else know how it turned out.  Suggestions for recipe improvement and any tips or tricks are encouraged.

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Never Fail Boiled Fruit Cake

Posted September 2007 by Stephan Spencer

120g butter
225g sultanas
255g currants
1 cup cold water
1 tsp of spice
2 beaten eggs
1 tsp soda
2 cups flourBoil first 5 ingredients in saucepan for 3 minutes. Let cool and add beaten eggs, soda and flour. Mix all together and bake approximately 1 hour at 180°C. Mixed fruit may also be used instead of currants. For large cake double up on all ingredients except use 3 eggs.

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Chocolate Caramel Slice

Posted September 2007 by Stephan Spencer

Base:

250g butter
1 cup sugar
2 cups flour
2 tsp baking powder
4 tbsp cocoa

Topping:
 1 can sweetened condensed milk
50g butter
2 tbsp golden syrup

Cream butter & sugar. Sift flour, baking powder & cocoa. Add to creamed mix and blend well. Press into two sponge roll tins. Melt butter and golden syrup, mix in condensed milk. Spread over uncooked mixture in tin. Bake at 180°C for 20 minutes. Cover with chocolate icing while still warm. Cut into squares when cold.

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Wonderful Lemon Delicious Pudding

Posted September 2007 by Stephan Spencer

This wonderfully delicious pudding serves 3 to 4 people.

1 lemon
½ cup sugar
2 tbsp flour
1 egg
¾ cup milk
1 tbsp melted butter

Grate lemon rind into a 2 ½ cup soufflé dish. Squeeze the lemon juice and stir the yolk into the lemon mixture, setting the white aside in a bowl. Add the milk, stirring to combine thoroughly. Melt the butter and mix in. Whip the egg-white until stiff but not dry; with a pinch fold in thoroughly but gently and making sure no lumps of white are left. Place a dish in a pan of water 2 to 3 cm deep, bake at 180°C for 35 to 40 minutes until the top is golden and firm. Remove from water and serve warm with pouring cream.

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Self-Saucing Honey Pudding

Posted September 2007 by Stephan Spencer

Raisins or Cocoa can be added!

2 oz butter
1 ½ cup flour
1 heaped tsp baking powder
1 egg (optional)
pinch salt
½ to ¾ cup milk

Sauce:
½ cup sugar
2 oz butter
3 tbsp honey or golden syrup or a combination
¾ cup hot water

Melt butter, remove from heat, add flour, egg and salt. Mix with milk to a firm dough. Place in a greased steam pudding basin. Heat all ingredients for sauce until blended. Pour over dough. Cover basin, place in saucepan of boiling water – ½ full and steam for ½ to ¾ of an hour. Run a knife around the edge and turn out.

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Secret Scone Recipe

Posted September 2007 by Stephan Spencer

3 cups self raising flour

½ cup cream
1 can lemonade

Sift flour, add cream and lemonade and mix to a soft dough. Bake at 200°C for 10 to 15 minutes. Makes about 15 scones.

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Robinson’s Shortbread

Posted September 2007 by Stephan Spencer

250g butter
250g flour
125g icing sugar
125g corn flourBeat soft (but not oily butter) with the flour until it looks like breadcrumbs. Add sifted icing sugar and cornflour and beat until like short pastry. Shape into balls and squash. Bake in a moderate oven until only just browning on the edges.

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Pumpkin Cake

Posted September 2007 by Stephan Spencer

4 eggs 1 ½ cups sugar 2 cups cooked pumpkin 2 cups flour ½ cup nuts 1 tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ tsp ginger ¼ tsp ground cloves ¼ tsp ground nutmeg

Mix together eggs and sugar and then add remaining ingredients. Bake at 175°C for 50 mins.

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Poached Feijoas

Posted September 2007 by Stephan Spencer

½ cup red wine
½ cup sugar
½ cup water Feijoas

Simmer peeled fruit in the wine, sugar and water until the fruit is cooked to taste.

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Orange Cream Cheese Icing

Posted September 2007 by Stephan Spencer

1 cup cream cheese
1 tbsp butter
½ tsp orange peel
1 cup sifted icing sugar

Soften cream cheese and butter and beat together with peel until light and fluffy. Gradually add icing sugar, beating until fluffy and of spreading consistency. If the mixture is too thick, add 1 to 2 tsp of milk.

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