Pan-fried fish tacos crispy without all the fat

Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week. And when you add a fresh tomato or fruit salsa, the dish seems downright virtuous.

1/4 teaspoon salt, or to tasteStart to finish: 5 minutesStart to finish: 15 minutes1 1/2 tablespoons canola oil1/4 teaspoon ground cuminCayenne pepper, cumin and white pepper give the coating a spicy flavor. And if you don't have Wondra flour or want a gluten-free alternative, rice flour works almost as well.In a medium bowl combine the avocado, mango and lime juice. Toss lightly. Add the reserved spice blend and toss to coat.CRISPY FISH TACOS"Oven frying" is a great technique that can be used for getting crispy deep-fried results without all the fat.1/4 teaspoon ground white pepperFor this crispy fish taco recipe, a different but equally effective method is used to create crunch. Strips of tilapia are dredged in Wondra flour (sold in baking aisles and often used for gravies), which creates an excellent crust even when fried in only a tiny amount of oil.8 soft corn tortillas, warmed1 small Hass avocado, peeled, pitted and cut into 1/2-inch dice1/4 teaspoon cayenne pepperAvocado-mango salsa (recipe follows)In a medium bowl, combine the Wondra flour, cayenne, cumin, salt and white pepper.1 pound tilapia fillets, cut into 1-by-2-inch stripsIn a small dish, stir together the chipotle, coriander and salt. Set aside.AVOCADO-MANGO SALSAPieces of fish, chicken or pork can be dipped in egg white or a mixture of egg white and Dijon mustard, then coated with light and crispy panko (Japanese-style) breadcrumbs. If you like, you can add spices to the crumbs to boost flavor.Place the tilapia pieces in the flour mixture, then toss to coat well. Shake the fish fillets gently to remove excess flour.In a large nonstick skillet over medium-high, heat the oil. Add the fish, placing each piece in a bit of the oil. Cook until the bottom side is crispy and golden, 2 to 4 minutes.Turn and cook until crispy, another 2 to 4 minutes. Serve immediately with warm corn tortillas and avocado-mango salsa.5 tablespoons Wondra flour3 tablespoons lime juiceBut you don't need a fryer to get the satisfying crunch. There are several tricks for crafting crisp fish (or meats and vegetables, for that matter) that involve only a fraction of the fat needed to fry.1/4 teaspoon kosher salt1 small, ripe mango, peeled, pitted and cut into a 1/2-inch diceNutrition information per taco with salsa (values are rounded to the nearest whole number): 512 calories; 168 calories from fat; 19 g fat (2 g saturated; 0 g trans fats); 57 mg cholesterol; 60 g carbohydrate; 30 g protein; 10 g fiber; 443 mg sodium.That is, except for that whole deep-frying thing.1/4 teaspoon ground corianderCanola oil cooking sprayServings: 41/4 teaspoon ground chipotle chili powder

Nutrition information per taco with salsa (values are rounded to the nearest whole number): 512 calories; 168 calories from fat; 19 g fat (2 g saturated; 0 g trans fats); 57 mg cholesterol; 60 g carbohydrate; 30 g protein; 10 g fiber; 443 mg sodium.

Obituary: ROBINSON, WAYNE

Wayne J. "Doug"

He is survived by his father, Bruce (Lynn) Robinson; his mother, Patricia (Bill) Bond; his brothers, Don (Ronie) Robinson, Jeff (Nicole) Robinson, Chris Hansen; his sisters, Tonya Robinson, Shauna (Mike) Jarvis, Cheralyn (Tim) Anderson, Sandy Barson; fiancee Sarah Sandberg and her two kids, Harlee and Traycin; grandmother, Dona Rae Bennett, and many nieces and nephews.Wayne was born Nov. 22, 1977 in West Valley City, Utah to Bruce and Patricia Jones Robinson. He spent most of his growing up years living in Ogden, Utah where he made many lifelong friends.Wayne was respected and admired by many, but especially by his family. It is an understatement to say that Wayne had character.A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.On Friday, April 16, 2010, a bright light in our lives dimmed, flickered, and went out. Wayne J. "Doug" Robinson, age 32, beloved son, brother, fiance, grandson, and uncle passed away unexpectedly in Plain City, Utah.Wayne did not know how to do things halfway. Whether he was laying a course of bricks for the company he owned, out-fishing his dad and brothers while using a broken fishing pole, or turning a turkey (one that he had spent days hunting) into a lump of charcoal in his deep fryer, Wayne always did things whole heartedly. He loved the Utah Jazz, Kansas City Chiefs, and playing poker. He was happiest when he was on his boat on Willard Bay, hoping it would not break down. Wayne loved people, especially kids, and he would do everything he could to ease your burdens. His needs were second to your needs.Robinson

A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.

Fryer fire; Local briefs

FIRE crews were called to Belmont Grange, Liversedge, last night after a deep fat fryer caught light. The woman owner of the property had accidentally ignited the wrong gas hob and caused the unplugged fat fryer to set on fire. Her smoke alarm sounded and she alerted Cleckheaton fire crews who attended and helped ventilate the property.

Man flees blaze at fish and chip shop; Fire starts as deep fat fryer bursts into flames

Byline: KATIE GRANT

CAPTION(S):"It caused a lot of damage to the preparation area.Two firefighters entered the shop wearing breathing apparatus."One of the units had overheated and the flames were sucked into the overhead extractor unit and the fire was pulled through that.Fire crews attended the scene from Slaithwaite and Marsden with two appliances.The staff member, thought to be in his 50s, tried to put out the flames with wet tea towels but the fire was too fierce.A MAN escaped from a fish and chip shop blaze after a deep fat fryer overheated and burst into flames.Watch Manager Graham Oldroyd, from Slaithwaite fire station, said: "He had gone to open up when one of the cooking units in the property set on fire.No-one was in the flat at the time of the fire.He escaped onto the road where he was given oxygen by firefighters who arrived from Slaithwaite and Marsden fire stations.The fire started shortly before 9am yesterday morning at Harry Heywood's chip shop on Manchester Road, Linthwaite.After seeing smoke seeping from the windows of a flat upstairs, the crews also made sure the apartment was safe.FIRE-HIT: Harry Heywood's fish and chip shop in Linthwaite after the blaze (JH210510Gfire)"It was just a case of him getting out of the property."One hose reel was used alongside a foam extinguisher to put out the flames.

FIRE-HIT: Harry Heywood's fish and chip shop in Linthwaite after the blaze (JH210510Gfire)

The Modern Day Day Strong Fryer

Gone are the days when getting a craving for full fried food items met meant getting to get in the automobile, abandon the house and go to a restaurant or cope with the mess of a large saucepan complete of acrylic. Both of these choices are very inconvenient, 1, who desires to go away the home and invest a excellent offer of cash when a craving strikes? Two, believe of the time, the mess and the danger inherent in frying in a saucepan- and the burns- ouch.

New Room preserving KindsNew, greater tech resources make today's fryers significantly a lot more simple to use. Compact, dishwasher safe, and light fat, there is a significant choice of designs and sizes- even in shades you enjoy, creating selecting the full fryer that very best matches your life-style, and your kitchen a lot simpler.One more great option out there is the miniature strong extra fat fryer. This is a more compact than typical serious excess fat fryer that has been designed particularly for individuals on the go- individuals who don't have the time to devote setting up and cleaning a bigger equipment will really like this area preserving design.http://www.fryerdeep.net/Making use of your own serious extra fat fryer also affords you the capacity to decide on the fat that you wish to prepare dinner the food in. Usually, quickly foods restaurants and other meals service institutions cook in an acrylic developed for maximum revenue, not well being. Retaining the fat cost low also signifies a smaller amount good quality fat for well being. You know by now that the oils you pick to cook with influence not only your well being, but your family's well being as properly.Getting your own full extra fat fryer at residence is a lot more than just hassle-free and secure. If you have actually gotten a handful of gross, soggy grease laden fries you know how disappointing that can be. This is a fairly common difficulty with quick foods- the improper acrylic temperature, and a negative cooking technique.Alternatives for strong fats friers have in no way been much more handy, protected or economical. A much more contemporary method to the standard saucepan complete of acrylic, this innovative means of full frying at property is just made for comfort and ease of use. The electrical full fryers of today are not only cleaner than the saucepan, but in the lengthy run, a smaller amount costly than going out to eat all the time.Obtaining a deep fats fryer at house employed to imply getting an complete cooking area counter coated with a huge, cumbersome appliance. These had been usually tough to set up and not very consumer friendly- to say practically nothing of the time and mess concerned. Retaining them cleanse was a pain, and generally took quite some time. Nonetheless, those days are over now, many of the newer designs you discover, are not only house conserving, but significantly less difficult to sustain and preserve clean.Typically cheap to obtain, modern day serious fryers are less complicated to operate and have quite a few different safety functions for your safety. Most of the new versions make it simple, straightforward and secure to have the very best deep fried fish, greens, chicken and french fries whenever they want- all at the contact of a button.A Much better Way

One more great option out there is the miniature strong extra fat fryer. This is a more compact than typical serious excess fat fryer that has been designed particularly for individuals on the go- individuals who don't have the time to devote setting up and cleaning a bigger equipment will really like this area preserving design.http://www.fryerdeep.net/

Worker injured

A MAN suffered burns putting out a fire that gutted a Tyneside fish and chip shop.

Firefighters were called to Howdon Chippy, in Howdon Lane, Howdon, North Tyneside, at around 11am yesterday. The man, a member of staff, managed to quell the flames with a fire extinguisher before engines arrived - but suffered minor burns in the process.He was checked over by paramedics but did not require hospital attention.The fish and chip shop, however, was severely damaged in the fire.A deep fat fryer was destroyed by the blaze and the building's walls and ceilings were "100%" damaged by smoke, firefighters said.

Two other staff members escaped unhurt.

ON FOOD: Turkey fryer a reason to give thanks

Fried turkey. I've liked the taste and moisture of a deep-fried bird, but I didn't like it enough to invest in one of those huge outdoor, propane-fueled turkey fryers. That seemed like a big mess to clean up and on the dangerous side.

When you're not frying turkeys, you can use the fryer for other foods like chicken wings. Or you can skip the oil and use water instead to steam foods like crayfish, shrimp and veggies.And the expense of buying 5 gallons of peanut oil at about $10 a gallon was a turnoff.You can buy them at Wal-Mart for about $100. Visit masterbuilt.com to see a video of a turkey being fried.The night I fried my first turkey I used the oven to bake rolls and keep side dishes warm.The big payoff is the terrific-tasting, crispy skin and succulently moist meat. The reason the meat stays so moist is because the hot oil seals in the turkey's juices. The meat is essentially steamed.Once the oil is heated in the electric fryer - which takes about 30 minutes - the cooking is pretty fast, about another 40 minutes.-Cleanup was simple and easy. Several of the parts of the fryer can be placed in the dishwasher. Draining and filtering the oil took the most time.One final selling point: It takes up much less storage space than one of those gas turkey fryers.And if you're concerned about increasing the calories of naturally lean turkey by deep-fat frying, measure the amount of oil left after frying the bird. You'll see that there is surprisingly little oil used from the original 2 gallons you started with.Those objections went out the door when I spotted the Butterball Electric Turkey Fryer. It's a smaller countertop model that requires only 2 gallons of peanut oil. The downside is that you can only fry a 10- to 12-pound whole turkey. But, if you're going to be serving more than six to eight people, you could fry a couple of little birds.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM. Want to go out on Thanksgiving? We have suggestions at gazettedining.freedomblogging.com.