Fish Tacos

We made fish tacos tonight from a recipe Gail adapted from allrecipes.com. This was the first beer batter we've made that called for egg. It was puffy, light and crunchy, adhering well to the fish. I also liked how it didn't over-darken before the fish was cooked.

The white sauce worked really well on the tacos. It was a Tex-Mex tartar sauce. We slathered on so much that it ran all over us. Even at that, we had way too much so the recipe below adjusts the proportions down. I think it will make a nice salad dressing, so too much wouldn't be a bad thing.

Fish Tacos
Serves 2

White Sauce
2 T plain yogurt
2 T mayonnaise
¼ lime, juiced
¼ jalapeno pepper
¼ t capers
⅛ t dried oregano
⅛ t ground cumin
⅛ t dill (we left this out because Gail doesn't like it)
¼ t ground cayenne

Beer-battered Fish
2 c vegetable oil
½ lb haddock or cod fillets, skinned and boned
½ c flour
½ c fresh cold beer
¼ t salt, divided
2 t cornstarch
½ t baking powder
½ egg (1 egg per cup of beer)
Freshly ground black pepper
Deep-fat thermometer

½ c finely chopped cabbage (or lettuce)
4 corn tortillas

1. Heat oil to 375 F (about med-high setting on our stove). Meanwhile remove skin and bones from fish, if necessary, and cut into 1” strips. Sift ¾ of flour into bowl; gently whisk in beer until combined. Stir in ¼ of salt.
2. Mix yogurt, mayo and lime juice. Mince and stir in jalapeno and capers. Add capers and spices; set aside.
3. Chop cabbage; set aside.
4. Pat fish dry; sprinkle with pepper and remaining salt; dredge in remaining flour. Coat fish pieces in batter; let excess batter drip off before dropping into oil. Fry 4 pieces at a time, turning frequently, until deep golden and cooked through, 4-5 min.
5. Transfer cooked fish to paper-towel-lined baking sheet, keep warm in oven while frying remaining fish.
6. Return oil to 375 F between batches; repeat for remaining pieces of fish.
7. Lightly fry tortillas in same oil as fish. To serve, place fried fish in tortilla, top with shredded cabbage and white sauce.