Food: Fish Tacos

Ingredients:

Breading
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

White Sauce
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

Fish
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

We used flour tortillas instead and also baked the fish rather than deepfry.

Pan fry: fry a single layer of fillets in a skillet with hot oil (350* F) until golden brown or flakes easily.

broil: preheat. place pan containing fish 4 to 5 inches from heat and broil 6-10 minutes until flakes at thickest part of fillet.

bake: preheat to 425. place in lightly oiled shallow baking dish. bake 6 to 10 minutes until opaque throughout.( this is the way we chose to cook it.)

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.

Note: We used wild caught cod fillets from Sea Best. The company uses sustainable fishing practices certified by the Marine Stewardship Council.