EXCERPT from Fish Tacos the post-holiday NO TURKEY alternative! by Helene Kobelnyk

Published in the November 23rd issue of Vivacini!  To experience a “real magazine”,  read the article in the flipping book version here:  Vivacini! 23  November 2012.

Start with a nice firm and fresh fish like haddock
or swordfish. My favorite is mahi-mahi. After washing
the fish, set the pieces on paper towels to absorb
excess moisture. The fish must be dry enough so
that batter will stick to it while being deep-dried.
While the fish is “drying,” prepare a light batter of
your choosing. An easy beer batter can be made by
mixing: 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon
baking powder, 1 egg and 1 cup beer (substitute
water, milk or broth if you don’t want to use
beer.) You can also use one of the pre-mixes available
at your local grocery store.

Be sure to read the rest of the story  in the flipping book version here:  Vivacini! 23  November 2012.