Fish Tacos

Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining. Overhead of a beer mixture being poured and whisked into a flour mixture in a bowl. Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill. Overhead of white sauce ingredients waiting to be mixed together in a glass bowl. Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Set aside. Overhead of fish pieces being covered in flour and then set aside in another dish. DOTDASH MEREDITH FOOD STUDIOS Dip floured fish pieces into beer batter. Set aside. Overhead of floured fish pieces being dipped in beer batter and set aside in another dish. Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels. Overhead of fried fish pieces and tortilla shells resting on a paper towel to dry. Place fried fish in tortillas; top with shredded cabbage and white sauce. high angle looking down at two fish tacos garnished with lime wedges