Here is a recipe for beer battered fish tacos with a good white sauce and cabbage. I prefer grilling the fish instead and picking up specialty tortillas at Whole Foods such as red pepper tortillas. Top it off with a Margarita!
Fish Tacos
Ingredients:
1 cup flour
2 T. cornstarch
1 t. baking powder
1/2 t. salt
1 egg
1 cup beer
1/2 cup plain yogurt
1/2 cup mayo
1 lime, juiced
1 jalapeno, minced
1 t. minced capers
1/2 t. dried oregano
1/2 t. ground cumin
1/2 t. dried dill
1 t. ground cayenne
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 oz. portions
1 (12 oz.) package corn tortillas
1/2 medium head cabbage, finely shredded
Directions:
1. 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. White sauce: In a medium bowl, mix together yogurt and mayo. Gradually stir in 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.
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.
Margaritas
Ingredients
1 lime, halved
Coarse salt
1/2 cup freshly squeezed lime juice, from about 4 limes
1 T. sugar
1/4 cup Grand Marnier
1/4 cup Triple Sec
1 cup Gold tequila
Ice
Directions
To salt the margarita glasses, rub the outside rims of four big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 saconds, and strain into the salt rimmed glasses filled with ice.
Enjoy!!!