Beer Battered Fish Tacos

Ingredients

The Batter:

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1  teaspoon salt

½ teaspoon cayenne pepper

1 egg

1 cup beer

The Sauce:

1/2 cup plain Greek 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

All the Rest:

Oil for pan frying (I had about a quarter to half inch in the bottom of my fry pan)

1 pound cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

Gaucamole

Fresh diced onions, tomatoes, jalapenos, lime and cilantro

Directions

1. I suggest making the sauce a few hours ahead of time if possible (or even the day before) as giving it time to sit lets the flavors really meld together.  Honestly, it is delicious directly following preparation so if time is an issue don’t let that stop you!  To make the sauce mix together the yogurt (I use low-fat) and mayonnaise in a medium sized bowl (again I use a light version like Smart Balance).  Slowly add fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.  Refrigerate until ready to serve.
2. Shred cabbage and place in serving bowl or on a plate.  I also like to serve these with an assortment of “freshies” such as sliced jalapeno, lime, cilantro, and tomato.
3. For the batter: In a large bowl, combine flour, cornstarch, baking powder, cayenne pepper and salt.  In a separate bowl blend egg and beer, then quickly stir into the flour mixture (a few lumps are ok).
4. Heat oil in large fry pan, or if you have one, a deep-fryer to 375 degrees F.
5. Pat fish pieces dry with paper towels and dredge lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas being careful not to get them too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, white sauce and whatever “freshies” you desire!  If I have it on hand I also like to serve these with guacamole or sliced avocado! 

Parley

First, let me start out by saying that I really like this fish taco recipe...the beer battered fish would be fantastic on it's own and the sauce is really delicious.  I will certainly be making these again!  As usual there is a story behind this recipe but to do it justice I will have to write it up and post it sometime later (work gets in the way of everything and I'm already up way too late tonight)!  That said I've been wanting to get this recipe posted for two weeks now and so decided to piecemeal it a little bit.  Enjoy in the meantime!