By Susan M. Selasky Detroit Free Press
As many Christians observe Lent, they may discover that going meatless on Fridays — an act of penance — can get a little boring. Coming up with different takes on fish isn’t always easy.
For something different, try fish tacos. They’re easy and fun for kids, too.
Fish tacos are simply floured, battered and pan-fried pieces of fish nestled in a warm tortilla.
They’re seasoned with a little kick of spicy cayenne pepper and chili powder. The batter is thin and doesn’t puff up when fried. (If that’s what you prefer, mix the batter with club soda or beer.)
You can fry these in a skillet instead of deep-frying. Pan-frying eliminates the need for heating up a mess of oil and having that deep-fried smell hanging around.
Once pan-fried, keep them warm in the oven where they will stay crisp. They also can be made in advance and recrisped in the oven.
These are even great as a leftover. I find it best to reheat them in a toaster oven.
The cabbage adds a nice crunch when you bite into these. You can doctor up the cabbage with a splash of vinegar and some salt and black pepper. And if you don’t like cabbage, try chopped romaine.
The cilantro tartar sauce is a different take on traditional tartar sauce that gets some heat from minced jalapeno peppers. If you chop the jalapeno with the ribs and seeds, be prepared: That’s where most of the heat lies.
This recipe uses smallish flour tortillas, but you can use corn tortillas if you like.
With either one, a good way to heat them is to microwave them. Place several on a microwave-safe dish, cover with paper towel and wrap with plastic wrap. Microwave 1 to 1 1/2 minutes. Remove from the microwave and let sit a minute before removing the plastic. When you do remove the plastic, do it so the steam escapes away from you.
Fish tacos with cilantro tartar sauce
Cilantro tartar sauce:
1cup low-fat mayonnaise
1/3cup chopped cilantro
1tablespoon lime juice
2tablespoons capers, plus a little caper juice
1small jalapeno pepper, minced (with seeds, if desired)
1 1/4 – 1 1/2 pounds cod fillets (or any firm fish; Mahi-mahi and tilapia work well)
1cup Drake’s Crispy Frymix (or favorite fish-fry mix)
1/3cup all-purpose flour
1/4teaspoon cayenne pepper
1/2teaspoon chili powder
Salt and pepper to taste
1cup oil for frying
12 6-inch flour tortillas
2cups finely shredded cabbage
4green onions, thinly sliced
1avocado, halved, pitted, diced
To make the tartar sauce: In a small bowl, combine all the tartar ingredients. Set aside. You can make this one day in advance.
To make the fish: Rinse and pat dry the cod fillets well. Cut fillets into 2- by 1-inch pieces. Set aside.
Mix the fry mix with 1/2 to 3/4 cup water. The batter should be very thin, like pancake batter. On a shallow dish or pie plate, mix the flour, cayenne pepper, chili powder and salt and black pepper.
Preheat the oven to 300 degrees.
When ready to fry, in a large nonstick skillet, heat the oil over medium-high heat. The oil should cover the bottom and come up at least 1/4 inch in the skillet.
Working in batches, dredge several pieces of fish in the flour mixture and then dip in the batter, allowing the excess batter to drip off.
Place in the hot oil and fry on all sides until browned, about 5 to 6 minutes. Transfer to a baking sheet and place in the oven to keep the fish hot. Repeat with remaining fish.
Microwave the flour tortillas to warm.
To assemble, place some cabbage on each tortilla. Top with 2 to 3 pieces of fish and a dollop of tartar. Garnish with green onions and diced avocado.
From and tested by Susan Selasky in the Free Press Test Kitchen.
Makes 12 tacos. Per taco with tartar sauce: 290 calories (45 percent from fat), 15 grams fat (2 grams sat. fat), 27 grams carbohydrates, 15 grams protein, 644 mg sodium, 29 mg cholesterol, 3 grams fiber.