Ingredients
8
8 servings
- •1 cup all-purpose flour
- •2 tablespoons cornstarch
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •1 cup beer
- •1 egg
- •0.5 cup plain yogurt
- •0.5 cup mayonnaise
- •1 lime, juiced
- •1 jalapeno pepper, minced
- •1 teaspoon minced capers
- •1 teaspoon ground cayenne pepper
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground cumin
- •0.5 teaspoon dried dill weed
- •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
- •0.5 medium head cabbage, finely shredded
Instructions
- 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.
- 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.
- Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Set aside.
- Dip floured fish pieces into beer batter. Set aside.
- 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.
- Place fried fish in tortillas; top with shredded cabbage and white sauce.
Nutritional Facts
Per 8 servings
- Calories: 409
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 5g
- Protein: 17g
- Sugar: 5g
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