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Show 08.09
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Beer Battered Double Batch Fish Tacos by Poquito Mas
Guest Chef Peter White

Beer Battered Double Batch Fish Tacos
1 LB Tilapia Fillets, sliced into 1 inch pieces
8 oz Flour
1 tsp. salt
1 tsp. black pepper
1 tsp. dried mustard
1 tbsp. baking powder
1 tsp. dried Mexican Oregano
1 tsp. garlic powder
1 pinch Cayenne pepper
1 bottle Beer of choice
Coarse ground sea salt to taste

Pre-heat 0 grams Trans Fat oil in a sauté-pan. Oil is ready when a test drop of batter sizzles immediately and floats to top.
Mix all dry ingredients in a bowl using a whisk. Slowly add beer while mixing until a pancake-like batter is formed: no clumps.
Toss in Fish pieces and mix with plastic spatula until well coated.
Drop battered fish pieces into hot oil one a time. Pieces will float to top as they cook. Turn pieces occasionally with tongs until lightly browned.
Remove pieces from oil onto paper towels. Let fish sit for one minute.
Return fish to oil for second fry for approximately one more minute. This is what makes the pieces turn out crispy, airy and golden brown!
Return to paper towels and allow to drain. Coarse sea salt over fish while still hot.
Serve on tortillas with shredded cabbage, onion and cilantro, and fresh limes.

Spicy Scampi Tacos
1 LB Tiger shrimp prawns, deveined, butterflied and dried
3 tbsp. Unsalted butter
.5 tsp. Garlic powder
.5 tsp. Salt
1 tbsp. White wine
1 tsp. Flour
4 oz. shredded Jack cheese

Red Salsa
2 oz. Dried Chile Arbol
2 oz. cayenne pepper
1 pinch salt and pepper
6 oz. fresh water
blend well

Coat shrimp with flour in a bowl
In a sauté pan, melt butter and add salt, garlic powder and wine over medium flame
Add shrimp and toss until well coated and cover pan. Lower flame and cook for 1 minute.
Toss shrimp occasionally until golden brown. Add Red Salsa
Melt a little jack cheese on top of corn tortillas and plate.
Arrange 4 shrimp per taco. TOP WITH FAVORITE TOPPINGS.