Ingredients
Original recipe makes 8 servings Change Servings
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1 cup all-purpose flour
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2 tablespoons cornstarch
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 egg
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1 cup beer
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1/2 cup plain yogurt
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1/2 cup mayonnaise
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1 lime, juiced
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1 jalapeno pepper, minced
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1 teaspoon minced capers
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon dried dill weed
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1 teaspoon ground cayenne pepper
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1 quart oil for frying
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1 pound cod fillets, cut into 2 to 3 ounce portions
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1 (12 ounce) package corn tortillas
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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.
