Preheat oven to 350F.
Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360F.
Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
Increase oil temperature to 375F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
Assemble tacos with warm tortillas, fish, and accompaniments.
Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1079 (84%)|
|Amt Per Serving||% DV|
|Total Fat 119.9g||160 %|
|Saturated Fat 40.3g||201 %|
|Monounsaturated Fat 46.7g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 169.7mg||52 %|
|Sodium 1763.2mg||61 %|
|Potassium 574.3mg||15 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 25.6g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1278
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