Fish tacos from Sara's Secrets For Weeknight Meals by Sara Moulton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cole slaw; Oven fries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BethNH on May 08, 2017

    Awesome! The recipe is described in detail in an earlier review so I won't repeat. The beer batter and spiced flour gave great taste to the fish. The chipotle flavored yogurt/mayonnaise topping was spicy and delicious. The cabbage with rice vinegar cut through some of the fat. This was messy and dirtied a lot of dishes but it was quick to make and we loved everything about it.

  • Breadcrumbs on November 30, 2010

    In the past, I’ve always made my fish tacos with catfish and wasn’t sure what to expect from Tilapia. The batter is made by mixing flour and spices w a dark beer, in my case Guinness. I had to add some more beer to reach the desired consistency. Fish is cut into bite-sized pieces then dusted in seasoned flour prior to battering and frying stove-top in a skillet. A really yummy yogurt/mayo/chipotle mixture is made as a topping and we used coleslaw I had on hand instead of making my own as the recipe suggests. My coleslaw has a sweet and sour vinaigrette and the sweetness definitely worked well with all the other ingredients. These tacos really exceeded our expectations, K even had seconds (not common unless we’re having Italian!!). The batter on the fish was really flavourful and crispy. These were better than my usual fish tacos and I’d definitely make then again but not on a weeknight. Too many steps/dishes and then the clean up!

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