Ingredients
Original
recipe makes 8 servings
1 cup all-purpose flour
3 tablespoons cornstarch
2 teaspoon baking powder
2 teaspoon salt
1 egg
1 cup of beer
1 cup plain yogurt
1 cup mayonnaise
1 lime, juiced
2 jalapeno pepper, minced
2 teaspoons minced capers
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried dill weed
2 teaspoon ground cayenne pepper
1 pound cod fillets, cut into 2 to 3 ounce
portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Directions
1.To make
beer batter: In a bowl, mix flour, cornstarch, baking powder, and salt. Blend
egg and beer, then quickly stir into the flour mixture.
2.To make
white sauce: In a bowl, melt together yogurt and mayonnaise. Gradually stir in
fresh lime juice until consistency is slightly runny. Season with jalapeno,
dill, capers, oregano, cumin and cayenne.
3.Heat oil
in deep-fryer to 375 degrees F (190 degrees C).
4.Dust fish
pieces lightly with flour. Dip into beer batter, and fry until crisp and golden
brown. Drain on paper towels. Lightly fry tortillas. To serve, place fried fish
in a tortilla, and top with shredded cabbage, and white sauce.