Ingredients
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
½ tsp salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 tsp capers, minced
½ tsp dried oregano
½ tsp ground cumin
½ tsp dried dill weed
1 tsp ground cayenne pepper
4 cups oil, for frying
1 lb cod fillets, cut into 2 to 3 ounce portions
12 oz corn tortillas, (1 package)
½ cabbage head, medium, finely shredded
Preparation
In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.
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
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp.
To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Enjoy!
