Ingredients

  • For Batter
  • 130 milliliters beer
  • 65 grams plain flour
  • ¾ teaspoon salt
  • ½ clove garlic mashed
  • ½ teaspoon dry mustard
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • For Sauce
  • 80 grams mayonnaise
  • 55 grams yogurt
  • ¼ teaspoon salt
  • For fried fish
  • 1800 milliliters vegetable oil
  • 450 grams cod fillet cut in 3x1/2" strips
  • 125 grams plain flour
  • 12 corn tortillas
  • 1 lime cut in wedges
  • 275 grams savoy cabbage shredded
  • 2 cups salsa
  • 2 avocado sliced

Directions

1. Make Batter: Blend batter ingredients in a blender until smooth. Transfer to a bowl and let stand, covered, 1 hour.
2. Make Sauce: Combine sauce ingredients and stir until smooth. Chill, covered, until ready to use.
3. Heat 2 inches of oil to 400*/200*C in a deep fry pan.
4. Make Tortillas: 2 cups masa and 1 1/2 cups water. Combine and then divide into 12 rolls. Flatten and cook. Keep warm, covered, in 200*F oven.
5. Make Salsa: Chop 4 tomatoes, 1/2 onion, 1/2 bunch cilantro, 1 green chile. Combine then add 1/2 teaspoon salt. Mix. Chill until ready to serve.
6. Fry Fish: Dredge fish in flour then dip in batter. Add 4-5 pieces fish to oil and fry for 1 1/2 minutes. Remove to paper towels. Continue with remaining fish. Once all fish is fried. Return about 1/3 of the fish to the oil and cook for another 45 seconds. Drain.
7. Assemble tacos: Place fish on tortilla, squeeze lime juice on fish, spread with sauce then cabbage, salsa and avocado. Bon Apetit.

Notes
Notes:Original recipe serves 4.


Categories
Fish, hot, main courseAppetizer
Keywords
Fish, main courseAppetizer, hot
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