Baja Fish Nachos Recipe

Looking for a party dish that's tasty, surprising and healthier than a meat-based alternative? Here's an idea: Sub out the usual calorie-bomb of ground beef in your nachos with a lightly fried white fish, like tilapia or flounder.

Related: The Best Grilled Fish Tacos. Period.

What you get is a variation on Baja fish tacos, but on a platter that's more easily shared. That makes it perfect for a game-day snack or as a clever, crunchy, cheesy addition to a potluck spread. And if you want to spice things up, just add a few dashes of hot sauce.

Pro tip: Wait 'til the fried fish cools down to room temperature before adding it to the nachos - all that heat escaping will steam the chips and make them soggy.

Servings: 4

Ingredients
Sorry, coconut shrimp, Baja fish nachos are everyone's new favorite party food of the sea.Sorry, coconut shrimp, Baja fish nachos are everyone's new favorite party food of the sea.
For the fried fish

1 1/4 cups all-purpose flour
1/4 teaspoon Cayenne powder
Kosher salt and pper
1 bottle Mexican beer of your choice
canola oil, for frying
1 pound white fish fillets, like tilapia, flounder or haddock

For the nachos
1/2 large bag tortilla chips
1/2 cup sour cream
6 ounces cotija cheese, crumbled
1 cup green cabbage, shredded
Mexican hot sauce like Cholula or Tapatio, to taste
chopped cilantro and lime wedges, to garnish

Directions:
1. Heat 2 inches of canola oil in a medium saucepan to 350F.
2. Whisk together the flour and cayenne with a little salt and pepper in a large mixing bowl.
3. Add the beer slowly to prevent it from foaming over while lightly whisking until a batter forms.
4. Dip the fish in the batter, allowing any excess to drip back into the bowl, then carefully drop into the oil and fry for 4-5 minutes or until cooked through and deep golden-brown.
5. Remove fish using a spatula (tongs will make the fried coating fall off), drain on a thick layer of paper towels and cool to room temperature.
6. While the fish is cooling, arrange the tortilla chips on a serving plate and top with shredded cabbage.
7. Break up fish into 1 1/2-inch chunks and distribute over the top of the chips.
8. Transfer sour cream to a small plastic zip-top bag, snip off one of the tips and drizzle over the top, then add hot sauce and sprinkle the cotija cheese and cilantro on top.
9. Serve garnished with lime wedges.

Level of Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 5 minutes

Try out these party recipes from Food Republic:
Chipotle Popcorn Chicken Recipe
Sriracha-Honey Wings Recipe
Spinach Artichoke Balls Recipe
Jalapeños Stuffed With Cashews & Coconut