Premium Fish Tacos|Print

Servings: 8

All-purpose flour

1 cup

Cornstarch

2 tbsp.

Baking powder

1 tsp.

Salt

½ tsp.

1 egg

Beer

1 cup

Plain yogurt

½ cup

Mayonnaise

½ cup

1 lime, juiced

1 jalapeno pepper, minced

Capers

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

Cabbage

½ head, finely shredded

Premium Fish Tacos

Prep:

40 m

Cook:

1 h 0 m

Ready in:

1 h 40 m

For the beer batter, mix the first four ingredients (from flour to salt) in a large bowl.
Combine egg and beer and pour the egg mixture into the flour mixture. Don’t worry if a few lumps appear.
For the sauce, combine yogurt and mayonnaise in a medium-sized bowl.
Gradually add lime juice stirring continuously until the mixture is slightly runny.
Season the mixture with the next six ingredients (from jalapeno to cayenne pepper).
Heat the oil in a deep-fryer to 375° F/190° C.
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.
Fry tortillas lightly but don’t let them become too crisp.
To serve, place fish in tortillas and top them with shredded cabbage.