Saturday, March 9, 2013

California Fish Wraps

Tempura Batter
-2 eggs
-1/2 cup cold water
-1 cup whole wheat flour
-1 sugar substitute pack
-1 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon sea salt
-1 teaspoon garlic
Mix briskly and set aside.

Take an average size tilapia fillet and slice it down the middle
You'll use approximately 1 large-sized fillet per person.
Marinate with small equal amounts of;
-hot sauce
-sea salt
-orange juice

Raspberry spread
-1 cup raspberry yogurt
-1 tsp Worcester sauce
-1 tsp minced garlic
-1 tblsp sour cream
-1 tblsp mayonnaise

Cole slaw
-2 cups Tri-color slaw mix/fresh cabbage
-2 tblsp mayonnaise
-1 tblsp orange juice
-1 tblsp lemon juice
-2 tblsp sweet relish
-6 diced banana peppers
-2 tblsp chopped onion
-1 tsp celery salt
-1 tsp pepper
-1 tsp sugar

Take two whole wheat flour tortillas, heated, and lay in your plate.

Take the fish fillets and dunk them in the tempura batter.
Drop them with tongs into a deep pot of boiling canola oil.
(You only need a few inches of oil, but I use a deep pot so they
won't splatter as much.)

Fry them several minutes, then turn. When a few more minutes
pass, take them up (they'll float when ready, and be golden brown)
and set them on a wire rack or paper towel to drain. Let them cool
several minutes.

Spread 2 or 3 tablespoons of the raspberry spread on the tortillas
place the drained and slightly cooled fish across the middle of the
tortilla. Top with cole slaw, jalapenos, shallots, salsa, and shredded
cheddar cheese to taste.


No comments:

Post a Comment