5/22/10

blue moon beer battered fish tacos.



 ahh summer...yummy time of the year. backyard bbq's, cookouts, thirst quenching lemonade, picnics, ice cream and fish tacos! one thing i love about living in LA, there is no shortage of tacos stands or taco tuesdays:) i made these beer battered tacos with blue moon today for lunch and yes, they were yummy... the sauce was soo good and just a bit spicy, just perfect.


Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 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 (i used halibut, any flaky white fish will do) fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn or flour tortillas
  • 1/2 medium head cabbage, finely shredded

Directions

  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 or deep sided pot 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. I also added just a little cheese.

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