Thursday, April 28, 2011

Beer Battered Fish Tacos

For the Batter:

1c all-purpose flour
2 TBSP cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1c beer (I like Guinness)

For the Sauce:

1/2c plain yogurt
1/2 c mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 tsp. capers, minced
1 1/2 tsp fresh oregano
1/2 tsp. ground cumin
1 1/2 tsp. fresh dill weed
1 tsp. ground cayenne pepper

1 quart oil for frying
1c all-purpose flour in small bowl
1 lb. white fish (I use cod), cut into 2" bites or strips
1 pkg. corn tortillas

small head cabbage, finely shredded (red cabbage makes for a pretty presentation)

1.  Add all sauce ingredients listed above to a small bowl and stir until well blended.  Set aside.

2.  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).

3.  Heat oil in large, deep skillet.  Have your splatter screen handy, just in case.
4.  Dredge fish lightly through the flour.  Then, dip into beer batter, and and add to the skillet. 

5.  Fry until crisp and golden brown.  Drain on paper towels.

6.  Lightly fry tortillas; not too crisp.

7.  Place fish in a tortilla, top with shredded cabbage, sauce, and serve.

***Photo Coming Soon***

Sweet potato fries on the side are a nice contrast to the spiciness of these tacos. 

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