Fish and Chips

We substitute club soda for beer in this fish and chips recipe since we don't drink beer. The carbonation is what is important to make the batter nice and fluffy, and the club soda does just fine.

1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup club soda
1 1/2 pounds boneless, skinless cod, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add club soda and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.

Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch.

With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Salsa:
1/2 medium fresh pineapple
1/4 small red onion
1 Serrano pepper
2 tbsp chopped fresh cilantro
1/8 tsp salt
1 lime

Tilapia:
2-3 T taco seasoning mix
3 tbsp olive oil
4 boneless, skinless tilapia fillets

Heat grill over medium high heat. While that heats, peel and slice pineapple lengthwise and remove core. Slice into several 1-inch thick strips. Arrange pineapple in a single layer and grill about 2-3 minutes on each side or until grill marks appear. Set aside.

While pineapple is cooking, chop onion. Cut Serrano pepper lengthwise in half; remove and discard seeds. Chop Serrano pepper and cilantro. Combine onion, Serrano pepper, cilantro and salt in a small bowl. Zest lime to measure 1 tsp zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.

Whisk taco seasoning mix and oil in small bowl. Add tilapia; turn to coat. Place tilapia fillets onto grill and cook 2 minutes or until grill marks appear. Turn tilapia over and cook another 2 minutes or until it flakes easily with a fork.

As tilapia cooks, chop pineapple and add to onion mixture; mix well. To serve, top tilapia with pineapple salsa.

Delicious!