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Crispy Beer-Battered Fish Tacos

4.8
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PREP TIME
40 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Crispy Beer-Battered Fish Tacos
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup beer
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 2 tablespoons all-purpose flour, or more as needed
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded
Instructions
1
Prepare the batter mixture: In a large container, merge flour, cornstarch, baking powder, and salt. Combine the beer and egg in a separate container, then swiftly merge into the flour mixture until it is mostly combined with some lumps remaining.
2
Create a creamy sauce: In a medium-sized container, blend together yogurt and mayonnaise. Gradually add fresh lime juice until the sauce reaches a slightly runny consistency. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
3
Initiate the taco preparation: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4
Dust fish pieces lightly with flour. Set aside.
5
Submerge floured fish pieces into the batter mixture. Set aside.
6
Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
7
Place fried fish in tortillas; top with shredded cabbage and the creamy sauce.