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1½ pounds tilapia or similar white fish fillets
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon Old Bay seasoning
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup beer
Canola oil for frying
Blue corn tortillas
Shredded iceberg lettuce
1. Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended.
2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour canola oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F.
3. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel.
4. Heat the corn tortillas in a skillet until soft and hot.
5. To assemble, layer the lettuce, place the fish on top, add salsa (pico de gallo) and the white sauce. Top with a squeeze of lime. Fold tortilla over to serve.
Pico de Gallo
For fresh salsa, combine ingredients. Refrigerate until ready to serve.
5 fresh plum tomatoes, stems and seeds removed, finely diced
¼ white onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds and removed), finely diced
1 serrano chili pepper (stems, ribs, and seeds removed), finely diced
½ cup cilantro leaves, finely chopped
4 scallions (the green and white parts) finely diced
Salt and pepper to taste
Juice of 1 lime
½ cup mayonnaise
¼ cup sour cream
Juice of 1 lime
Mix ingredients until blended. Refrigerate until ready to serve.
See the video of this recipe.
Other recipes by Denisse:
Pastelón de Yuca y Pollo
Venezuelan-style Chicken Pot Pie (Polvorosa de pollo)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas