Ingredients
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12 (1 -1 1/2 ounce) cod, pieces
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12 corn tortillas
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1 cup flour
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1 cup beer
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garlic powder (to taste)
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pepper (to taste)
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1/2 cup yogurt
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1/2 onion, minced
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2 cilantro leaves, chopped, stems removed
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2 jalapeno chiles, seeded and chopped
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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1/2 cup mayonnaise
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1 garlic clove, peeled and minced
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6 tomatoes, ripe, peeled, seeded and diced
Instructions
- Mix flour with favorite spices such as garlic powder, red or black ground pepper.
- Stir the flour mixture into the beer and mix until well blended.
- Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
- Prepare salsa; reserve.
- Put the vegetable oil into a deep skillet and bring to 375°F
- Place fish in a single layer--do not let pieces touch each other.
- Cook fish until batter is crispy and golden brown.
- Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
- To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.