This recipe ROCKED MY SOCKS OFF!
It was seriously tasty. Like finger-licking good.
Perfect combination of crispy, crunchy, tangy and spicy.
Even if you don’t like fish, I still think you should try this. I used cod which is incredibly mild and by the time you batter and fry it you don’t even taste fish. You just taste awesome.
This one is pretty easy for the most part. The trickiest thing is battering and frying the fish. I don’t recommend that you do it in a tiny pan because you’re short on oil. That just makes it trickier.
You should really use a decently sized pan with about an inch and half of oil. It will make your life easier, trust me.
Also, I recommend using coconut oil. Not only does it add great flavor, but it’s stable at high temperatures and it’s actually really good for you! Check out this site for all the reasons coconut oil rocks.
I modified the original recipe that I found here on allrecipes.com.
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup beer
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon capers, minced
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
- ⅛ teaspoon ground cayenne pepper
- BASIC PICO DE GALLO
- 2 roma tomatoes, diced
- 2-3 green onions, sliced
- few splashes fresh lime juice
- salt and pepper to taste
- EVERYTHING ELSE
- Coconut oil for frying (I recommend your pan has at least an inch of oil)
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 1 package whole wheat tortillas (or flour..whatever floats your boat)
- 1 bag cole slaw mix (not coleslaw! you just want the shredded cabbage and carrots)
- 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 a wide, shallow pan to 375 degrees F (it's helpful if you have a candy thermometer for this, but you could use an electric frying pan and set the temp or you can just put the oil over medium high heat and hope for the best like I did)
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown only about 3 minutes each...the fish cooks fast, so don't panic. Drain on paper towels.
- Gently warm tortillas. I just threw mine directly onto my electric burner on medium heat for 10 seconds, then flipped it and gave it another 10 seconds on the opposite side. Perfection!
- To serve, place fried fish in a tortilla, and top with shredded cabbage, pico de gallo and white sauce.
Using the Lose It app on my phone, I entered the ingredients for this recipe and determined there to be about 400 Calories per serving (one taco with the fixin’s).