brooksy
03-19-2006 Sunday, 10:37 PM
we love these...so i figured i would post them here just in case anyone wanted to give them a try...they are really good...we just make a few tweaks here and there...(instead of frying our fish...we just put it in the oven and bake it, usually tilapia or orange roughy...then we just flake it all up when it comes out)....oh and we omit the capers and instead of getting a head of cabbage we just buy the "already in the bag" cole slaw...
Fish Tacos
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
Directions:
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.
Fish Tacos
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
Directions:
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.