Fish Tacos

 
A Simple enough recipe. Fried fish with sauce as a taco. Myself, not a fish eating type person, but decided to try this anyways. Recipe calls for Cod, but my local fishmonger said that he didn't have cod, but he had Haddock. Not sure the difference really, but it was fish. Have to admit, this recipe should be for those who are familiar with fish and or deep frying things, because I ran into my own problems, such as, yes, grease can catch on fire. Nothing too major, and made it out in one piece. The recipe I used said to use 3oz. portions, but I would recommend suing perhaps 1-1.5 portions.... the portions I had were almost the size of the tortilla, and was impossible to eat it like a taco. Not to sure I would do this recipe with fish again, perhaps chicken.... sounds very yummy.
The sauce..... a keeper for sure!!! If you guys are familiar with the Jalapeno sauce from Taco Bell..... this tastes JUST like it. Goes great on Quesadilla, chicken, anything. very yummy! and super easy to make.
Then, the beer batter was fantastic.... was a little thick when i made it how the recipe said, so I added a little more beer, and it was perfect. Also added in Baby Portabella mushrooms, and fried those...... soooooo good!!!!
 
Kijo Rating: ☆☆☆☆
 
Ingredients:
 
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
 
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
  
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
 
Preperations:

 

1. To make beer batter: 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).
2. To make white sauce: 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.
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; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.