- 1 cup unbleached all-purpose flour
- 2 tbsp cornstarch
- 1 tsp. baking powder
- 12 teaspoon of salt
- ONE EGG
- 1 litre of beer
- 12 cup unsweetened yoghurt
- 12 c. mayonnaise
- 1 lime, freshly squeezed
- 1 minced jalapeno pepper
- 1 teaspoon capers, minced
- 12 tsp dried oregano
- 12 teaspoon cumin powder
- 12 tsp dried dill weed
- 1 teaspoon cayenne pepper, ground
- 1 quart frying oil
- 1 pound cod fillets, cut into 2–3 ounce pieces
- 1 package (12 oz.) corn tortillas
- 12 medium head cabbage, shredded
To make the beer batter, whisk together the flour, cornstarch, baking powder, and salt in a large mixing bowl. Blend the egg and beer together, then quickly stir into the flour mixture (don’t worry if there are a few lumps).
To make the white sauce, combine the yogurt and mayonnaise in a medium mixing bowl. Stir in fresh lime juice gradually until the consistency is slightly runny. Season with cayenne, jalapeno, capers, oregano, cumin, dill, and jalapeno.
Heat the oil in a deep fryer to 375°F (190 degrees C).
Flour the fish pieces lightly. Fry until crisp and golden brown after dipping in beer batter. Using paper towels, drain. Tortillas should be lightly fried and not overly crisp. To serve, wrap a tortilla around the fried fish and top with shredded cabbage and whit