Fish Tacos

Recipe View Prepare the Beer Batter: In a large bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together ice-cold beer and egg. Gently and quickly pour the wet ingredients into the dry, stirring until just combined. A few lumps are perfectly fine. (5 minutes)

Recipe View Make the Zesty Sauce: In a medium bowl, combine Greek yogurt and mayonnaise. Gradually stir in fresh lime juice until the sauce reaches a slightly runny consistency. Season generously with minced jalapeño, capers, cayenne pepper, oregano, cumin, and dill. Adjust seasonings to taste. (10 minutes)

Recipe View Get Ready to Fry: Heat oil in a deep-fryer or large, heavy-bottomed pot to 375°F (190°C). Ensure you have a reliable thermometer to monitor the oil temperature. (5 minutes)

Recipe View Dust the Fish: Lightly dust each cod fillet with flour, ensuring even coverage. This will help the batter adhere. (2 minutes)

Recipe View Batter the Fish: Dip each floured fish piece into the prepared beer batter, ensuring it's fully coated. Allow excess batter to drip off slightly. (3 minutes)

Recipe View Fry to Golden Perfection: Carefully lower the battered fish into the hot oil, working in batches to avoid overcrowding. Fry until crisp and golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels. (15 minutes)

Recipe View Crisp the Tortillas: Lightly fry each corn tortilla in the hot oil for a few seconds per side, until just softened and pliable but not too crispy. Drain on paper towels. (5 minutes)

Recipe View Assemble and Serve: Place fried fish in the warmed tortillas. Top with shredded cabbage, a generous dollop of the zesty sauce, chopped fresh cilantro, and a squeeze of fresh lime juice. Serve immediately with pico de gallo on the side. (5 minutes)