Fish Tacos
Ingredients
Beer Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup beer
- 1 egg
White Sauce:
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1 teaspoon ground cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
Fish Tacos:
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 2 tablespoons all-purpose flour, or more as needed
- 1 (12 ounce) package corn tortillas
- ½ medium head cabbage, finely shredded
Directions
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Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
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Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
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Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Dust fish pieces lightly with flour. Set aside.
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Dip floured fish pieces into beer batter. Set aside.
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Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
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Place fried fish in tortillas; top with shredded cabbage and white sauce.