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 Hellmans 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 or flour tortillas
- 1/2 medium head cabbage, finely shredded (I like to mix both green and purple cabbage)
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 (only if using corn tortillas); not too crisp. If using flour tortillas, get a skillet heated up (no oil!) and place tortilla on skillet and warm up both sides of tortilla. Place on foil and continue warmer tortillas. Roll up foil and pinch the ends together to keep them all nice and warm for serving.
To serve, place fried fish in a tortilla, and top with shredded cabbage and white sauce. Can also add sliced avocado for a different spin on the taste or some habanero-guacamole for a spicy kick!
