San Felipe Fish Tacos

Ingredients

BEER BATTER FOR FISH

• 1 cup flour
• 1/4 teaspoon garlic (fresh chopped or powder)
• 1/4 teaspoon black pepper
• 1 dash red cayenne pepper, according to preference
• 1 cup beer

WHITE SAUCE

• 1/4 cup mayonnaise
• 1/2 cup plain yogurt

FILLING and MISC

• 1 3/4 lbs cod fish fillets
• 1 tablespoon lemon juice, freshly squeezed
• 1 small green cabbage head, finely shredded
• 2 limes, ripe, cut into squeezable wedges
• 12 corn tortillas
• 1/4 cup canola oil (approx. measurement. Add more if needed)

Directions

1. 1

   Mix together the white sauce and set aside.

2. 2

   Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter).

3. 3

   Mix together beer batter ingredients.

4. 4

   Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees).

5. 5

   Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown.

6. 6

   Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier.

7. 7

   Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side).

8. 8

   On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.