Fish Tacos

Fish Tacos

Batter:

3/4 C. flour

1/2 t. baking powder

1/2 t. crushed oregano

1/2 t. garlic powder

1/2 t. chili powder

1/4 t. cayenne pepper

salt & pepper

1 egg yolk

4-6 oz. beer

In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, add a bit more beer. It should be thick enough to coat the fish.

Cover the batter and let it sit in the fridge for at least 3 hours or overnight.

oil for frying

1/2 C. mayonnaise

1 T. chopped cilantro

1/2 lime

1 ripe avocado

2 C shredded cabbage

1 1/2 lbs. cod filet

steamed tortillas

lime for squeezing on tacos

Preheat oil to 375°F.

Mix the mayonnaise, cilantro, and enough lime juice to make it saucy. Slice the avocado thinly. Slice the cabbage paper thin. Cut the cod into portions that will fit well in a taco after you fry them.

Once the oil is hot, dip the cod in the batter and get it well coated. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.

To assemble. On the steamed tortilla add a piece of fish, sauce, avocado and cabbage. Squeeze on some lime juice.

Makes about 6-8 good sized fish tacos.