Beer Batter Fish Tacos
A friend gave me this recipe - so good!"I tried this with lake Erie perch and it was awesome. Super easy and delicious...thanks for posting! " - 716Joe
Yield: 8 Servings Ready in 1 hours
63 people trying soon
Verified by cferrara
|1 CupAll-purpose flour|
|1 TeaspoonBaking Powder|
|1/2 CupPlain Yogurt|
|1 Lime; Juiced|
|1 Jalapeno Pepper; Minced|
|1 TeaspoonCapers; Minced|
|1/2 TeaspoonDried Oregano|
|1/2 TeaspoonGround Cumin|
|1/2 TeaspoonDried Dill Weed|
|1 TeaspoonGround Cayenne|
|1 quartOil; for frying|
|1 PoundCod fillets; cut into 2 to 3oz portions|
|1 (12 ounce)package corn tortillas|
|1/2 medium-head cabbage; shredded|
Beer Batter Fish Tacos Preparation
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 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.
Warm tortillas. To serve, place fish in a warmed tortilla and top with shredded cabbage and sauce.
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