Fish Tacos

These fish tacos are easily made with fried beer-battered cod, served in crispy corn tortillas with shredded cabbage and a zesty seasoned white sauce.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 409 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 quart oil for frying
• 1 cup beer
• 1 teaspoon ground cayenne pepper
• 1 lime, juiced
• 1 (12 ounce) package corn tortillas
• 2 tablespoons all-purpose flour, or more as needed
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 0.5 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried dill weed
• 0.5 cup mayonnaise
• 0.5 teaspoon ground cumin
• 0.5 cup plain yogurt
• 0.5 medium head cabbage, finely shredded

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Step 4

Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.

Step 5

Place fried fish in tortillas; top with shredded cabbage and white sauce.

Step 6

Dust fish pieces lightly with flour. Set aside.

Step 7

Dip floured fish pieces into beer batter. Set aside.

Step 8

Fry in hot oil until crisp and golden brown. Drain on paper towels.