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Hi.

Welcome to my birdie shoots. Please enjoy my daily musings of fashion,
beauty, and of course, the occasional
cocktail.


I'm back! Finally, I've been going through some serious withdrawals. Any new readers who aren't up on the story {I moved} and with moving comes in some time away from the blog. Things are definitely coming together in my little abode, and I can not wait to start sharing with you guys {I've been posting sneak peeks on Instagram}! I thought since I've been off for a week I'd share a special dish, in fact it happens to be my absolute favorite, all credit for the preparation goes to my lovely dad, who is an absolute master in the kitchen :)




Ingredients:
1 pd. white fish, such as mahi mahi, cod or tilapia
1 C all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1 tsp ground cayenne pepper
1 quart oil for frying
1 lime, juiced

6-8 Corn Tortillas

Fruit Salsa
1/2 Mango, cubed
1/2 Orange, segmented and cubed
1/2 Med. Red Onion, finely chopped
2 tbs finely chopped cilantro
1 lime, juiced
Salt & Pepper to taste

Toppings:
1/2 medium head cabbage, finely shredded

Salsa 
1-14.5 oz can of petite cut tomatos with Zesty Jalapeños {Del Monte}
1 medium onion, diced
1/2-1 cup fresh cilantro leaves, julienned
1 1/2 tsp salt
Several dashes of your favorite hot sause {optional}
Juice of one lime
Pepper to taste

Directions:
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't over mix, it will be slightly lumpy).


Heat oil in deep-fryer or deep pot {careful} to 375 degrees F.


Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Warm tortillas in a skillet or over an open flame; not too much. To serve, place fried fish in a tortilla, and top with shredded cabbage, and salsas.

xoxo,

Birdie


Weekend Wear

Watermelon Margaritas

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