Fish Taco Recipe
Updated: Jun 28
This delicious recipe will take your Taco Tuesday to the next level! The crispy, fried fish and tortilla work well with the creamy, white sauce, but add Vatsana's Seafood Hot Sauce and you've got the perfect combination for an unforgettable meal. Great for reminding your family of your cooking prowess and for garnering respect as a great host at your dinner parties.
Prep time: 20 minutes
Cook time: 40 minutes
Spicy: ●●●◦◦ When you add Vatsana's Seafood Hot Sauce
1 cup (120 g) all-purpose flour
2 tablespoons (16 g) cornstarch
1 teaspoon (4 g) baking powder
½ teaspoon (2 g) salt
1 large egg
1 cup (236 g) beer
½ cup (122 g) plain yogurt
½ cup (165 g) mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon (2 g) capers, minced
½ teaspoon (1 g) dried oregano
½ teaspoon (2 g) ground cumin
½ teaspoon (1 g) dried dill weed
1 teaspoon (4 g) ground cayenne pepper
1 quart oil for frying
1 lb cod fillets, cut into 2 to 3 oz portions
1 (12 oz) package corn tortillas
½ medium head cabbage, shredded
Let's begin the adventure:
Make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Stir the beaten egg and beer into the flour mixture.
Make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until a slightly runny consistency . Mix in the jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in a pot or deep-fryer to 375 degrees F (190 degrees C).
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.
Serve fried fish in a tortilla and top with shredded cabbage, white sauce, and Vatsana's to taste.
Voila! Enjoy and don't forget to Spread Joy!