Servings: 8
All-purpose flour
1 cup
2 tbsp.
Baking powder
1 tsp.
½ tsp.
1 egg
1 cup
Plain yogurt
½ cup
½ cup
1 lime, juiced
1 jalapeno pepper, minced
1 tsp., minced
Dried oregano
½ tsp.
Ground cumin
½ tsp.
Dried dill weed
½ tsp.
Ground cayenne pepper
1 tsp.
Oil for frying
1 quart
Cod fillets
1 lb., cut into 2 to 3 oz. portions
Corn tortillas
1 (12 oz.) package
½ head, finely shredded
Premium Fish Tacos
40 m
1 h 0 m
Ready in:
1 h 40 m
  1. For the beer batter, mix the first four ingredients (from flour to salt) in a large bowl.
  2. Combine egg and beer and pour the egg mixture into the flour mixture. Don’t worry if a few lumps appear.
  3. For the sauce, combine yogurt and mayonnaise in a medium-sized bowl.
  4. Gradually add lime juice stirring continuously until the mixture is slightly runny.
  5. Season the mixture with the next six ingredients (from jalapeno to cayenne pepper).
  6. Heat the oil in a deep-fryer to 375° F/190° C.
  7. Lightly dust fish pieces with flour, dip them into the beer batter, and fry until they become crispy and golden. Drain fish on paper towels.
  8. Fry tortillas lightly but don’t let them become too crisp.
  9. To serve, place fish in tortillas and top them with shredded cabbage.