Description
Grilled or fried fish served in warm tortillas with tangy slaw, fresh lime, and creamy sauce. A zesty handheld meal that’s bursting with coastal flavors.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt
- 1 egg
- 1 cup beer
- 1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced
- 1 jalapeno pepper, minced 1 teaspoon minced capers 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried dill weed 1 teaspoon ground cayenne pepper
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn tortillas 1/2 medium head cabbage, finely shredded
Directions
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
