Fish Tacos de San Diego
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers or sour pickles
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Stone IPA ale
Fish and cooking
1 quart oil for frying
1 pound Wahoo (ono) cut to 1.5-2 oz. portions lengthwise
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
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.
Batter - In a large bowl, mix dry ingredients. Whisk egg and beer together, then lightly stir into the flour.
Heat oil in cast iron skillet to 375 degrees
Dip fish pieces into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve with warmed or lighly fried corn tortillas, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Chomp ‘em on down.