Preheat oven to 200 degrees. Wrap tortillas in a foil; keep warm in oven.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The sea is calling! Crispy beer-battered Alaskan codfish topped with a sweet and savory tri-melon salsa will take your taste buds all the way to Baja California.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 10 (6-in.) flour tortillas | ||
| 3 tbsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee hot honey, plus additional for topping | ||
| 1 c. ¼-in.-cubed seedless watermelon | ||
| ½ c. ¼-in.-cubed honeydew melon | ||
| ½ c. ¼-in.-cubed cantaloupe | ||
| ¼ c. finely chopped Hy-Vee Short Cuts chopped red onions | ||
| ¼ c. finely chopped fresh cilantro, plus additional for garnish | ||
| 1 tbsp. finely chopped fresh mint, plus additional for garnish | ||
| Hy-Vee vegetable oil, for frying | ||
| 2 (12-oz.) pkg. frozen Fish Market Alaska cod fillets, thawed; cut into 20 (1-in.) pieces | ||
| ⅔ c. Shore Lunch breading and beer batter mix | ||
| ½ c. Pacifico Mexican lager beer | ||
| Lime wedges, for garnish |
Things To Grab
- Foil
- Whisk
- Small bowl
- Cutting board
- Sharp knife
- Large bowl
- Silicone spatula
- Colander
- Deep-fat fryer or heavy Dutch oven suitable for deep-fat frying
- Paper towels
- Fish spatula
- Wire cooling rack
- Rimmed baking pan
- Tongs
- Spoon
Directions
Whisk together lime juice and 1 Tbsp. hot honey in a small bowl; set aside.
For salsa, gently stir together watermelon, honeydew, cantaloupe, red onions, 1 Tbsp. cilantro and 1 Tbsp. mint in a large bowl. Add honey mixture and gently toss to combine; cover and refrigerate for 20 minutes or up to 12 hours; drain before serving, if desired.
Heat oil to 375 degrees in a deep-fat fryer or heavy Dutch oven suitable for deep-fat frying. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For Dutch oven, use at least 2 in. of oil.
Meanwhile, remove fish from the refrigerator; let stand at room temperature for 10 minutes. Pat fish very dry with paper towels.
Whisk together beer batter mix and beer until smooth. Working in batches, dip 3 fish pieces in batter, turning to coat all sides. Shake off excess batter. Fry 2 to 3 minutes or until golden brown and fish reaches at least 145 degrees; drain on paper towels.
Transfer fish to a wire rack in a rimmed baking pan; keep warm in oven with tortillas while frying remaining fish.
Serve battered-fried fish in tortillas; top with melon salsa. Drizzle with additional hot honey; garnish with additional cilantro, mint and lime wedges, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.