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Main Dishes

San Diego Fish Tacos - 2005​​​​​​​​
Recipe courtesy of Ron Wozny

INGREDIENTS
Batter
  • 1 cup  all-purpose flour
  • 2 tablespoons  cornstarch
  • 1 teaspoon  baking powder
  • ½ teaspoon  salt
  • 1 egg
  • 1 cup beer
White Sauce
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1 lime -- juiced
  • 1 jalapeno -- minced
  • 1 teaspoon  capers -- minced
  • ½ teaspoon  dried oregano
  • ½ teaspoon  ground cumin
  • ½ teaspoon  dried dill weed
  • 1 teaspoon  cayenne pepper -- ground

1 quart  oil -- for frying
1 pound  cod fillets -- cut into 2-3 oz. pcs
1 package  corn tortillas
½ head  cabbage -- finely shredded

​PREPARATION
To make beer batter:  In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). (For additional zing, add 1/2 tsp. dry mustard and 1/4 tsp. cayenne to batter)
 
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.
 
Heat oil in 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. To serve, place fried fish in a tortilla, and top with shredded cabbage, homemade pico de gallo or salsa fresca, and white sauce.
 
Other white fish will work, such as scrod, pollack, snapper, haddock, halibut, or catfish.  As an alternate white sauce, you can use ranch dressing.
 
When you're in San Diego, go to the Brigantine for awesome fish tacos!!! Whenever I'm there, I meet Joan's cousin Jonathon for some beers and fish tacos... can't be beat!!

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  • Home
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  • Beverages
  • Non-Foods
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