Not many people are fond of fish but those who are, find every way to make something great out of fish meat. True enough it can be a healthier alternative to red meat but some fish can also contain mineral components that may not be too good for some people as well. They say that the darker fish meats are to be eaten moderately as compared to white flesh fish. Tuna has been a popular fish all over the world because of its meaty characteristics and being a deep sea predator fish, they are known to carry high levels of mercury. So is it safe to assume that the bigger these fishes are , the higher the levels of mercury.
A lot of research has been done to determine the mercury content in both fresh and canned tuna. Studies have shown that there are certain tuna species that are prone to carry higher levels such as the bluefin and albacore. It has been a long time debate in the US and Canada on FDA regulations for this canned fish. Since the occurrence of methylmercury is natural in tuna fish, conflicts have risen on the need to print warning signs on the labels of canned tuna. As it is, pregnant women have been strongly advised to refrain consuming canned tuna. Confusing as the studies and appeals from the government have become over the years, many still continue to manufacture and use this deep sea meat as it contains a good source of omega 3 fatty acids.
I guess the key to all this is moderation. Many body builders take to tuna because of its protein content. I use canned tuna to make fish croquettes , sandwiches and pasta dishes However, I always make it a point to use white fish for fish and chips and fish tacos. It just has a better texture and less fishy flavour
I’m not really big on fish, but I’m always digging tacos. I caught Tyler Florence in one of his shows and he made these mouth watering fish tacos . He sold me on the idea with just a smile!
Beer Battered Chipotle Fish Tacos
2 ounces canned chipotle peppers
2 cups beer (recommended: Tecate or other pale beer )
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
3 cups sour cream
1 1/2 bunches cilantro , chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
- Preheat oven to 300 degrees F.
- To make the batter:
- Puree the chipotles and egg together in a blender . When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch , baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients
- In a small mixing bowl mix together the sour cream , 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
- For the fish tacos:
- In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
- On a large serving plate arrange the tomatoes , lime wedges, chopped cilantro, and sliced radishes to garnish tacos.\
- Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
- With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and coleslaw.
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