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Friday, April 22, 2011
Fantastic Foodie Fridays... *Fish Tacos*
Bringing back a taste from California that I wanted to share. This wonderful recipe is so easy to make and yummy to eat! Lighter side of Tacos, that will leave you full, satisfied with plenty of flavor. If you want to keep this even lighter instead of frying the fish, you can grill it. Serve it with homemade pico de gall, and lime wedges that you can squeeze on top. You can use Avocados, Corn, Roma Tomatoes, Lettuce, or any other topping that you like. Finish it of with a Margarita with or without some rum....YUM!
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
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 or lettuce
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).
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.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
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.
Amount Per Serving Calories: 409 | Total Fat: 18.8g | Cholesterol: 58mg
Thank you to All recipes.com for their take on this favorite.