Lightly beer battered fish, shredded cabbage and a savory white sauce add a fresh, rich note to this fish taco. Serve with fresh lime wedges, and a frosty wheat beer.
RecipeSavants.comLightly beer battered fish, shredded cabbage and a savory white sauce add a fresh, rich note to this fish taco. Serve with fresh lime wedges, and a frosty wheat beer.Smart Recipes, Australian Recipes, Fish Recipes, RecipesFishAustralianFish TacosPT30MServes 8
Ingredients:
1 Cup All-Purpose Flour2 Tablespoons Cornstarch1 Teaspoon Baking Powder0.5 Teaspoon Salt1 Large Egg1 Cup High Quality Wheat Beer0.5 Cup Plain Yogurt0.5 Cup Mayonnaise1 Medium Lime1 Large Jalapeno Pepper1 Teaspoon Capers0.5 Teaspoon Dried Oregano0.5 Teaspoon Ground Cumin0.5 Teaspoon Dried Dill Weed1 Teaspoon Ground Cayenne Pepper1 Quart Oil1 Pound Cod Fillets0.5 Medium Head Cabbage8 Medium Flour TortillasIn a large bowl, mix together flour, baking powder, cornstarch, and salt. In another bowl, combine beer and egg and mix well. Immediately, combine wet & dry ingredients and mix till well combined.In a medium bowl, add mayonnaise and yogurt and mix until well combined. Slowly, add lime juice and mix until a slightly runny mixture is formed. Add capers, jalapeno, oregano, herbs, cumin and cayenne and stir to combine.Coat fish pieces with flour lightly and then, dip into beer mixture evenly.In a large Dutch oven, heat oil to 375 degrees and fry fish pieces for 5 minutes or until golden brown and crisp.With a slotted spoon, transfer fish pieces onto paper towels lined plate to drain. Now, fry tortillas lightly. Arrange tortillas on serving plates. Divide fish pieces and cabbage in each tortilla. Top with white sauce and serve.