Baja Fish Tacos

Ingrédients

2 lbs Cod or similar white fish

Small flour tortillas

1 bag of fresh Coleslaw without dressing

1 box Beer Batter

Oil for frying at least half gallon

Beer for batter 1 can

2 tbsp chopped capers

1 small container of Greek plain non fat yogurt

1/2 cup Hellmans Mayo

2 tbsp fresh chopped dill

2tbsp lime juice

1tsp finely diced jalapeno

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Salt

1/2 tsp Cumin

Instructions

1. Prepare Dill sauce by mixing together the following

Yogurt

Mayo

Dill

Capers

Lime juice

Spices

Jalapeño

2. Thaw out fish and cut into approximately 1 inch cubes or strips.

3. Prepare beer batter per instruction on box.

4. heat oil in cast iron pot or skillet. You only need enough oil to cover pieces.

5. Check oil for readiness. It is ready when you put a wooden spoon into oil and hold it against bottom of pan and you see fizzing bubbles.

6. Place fish in batter and coat. Start gently laying fish into oil away from you. Don’t over crowd the pan.

7. Fry fish for approximately 5 minutes or until golden brown. Remove to paper towel to drain.

Notes

You will need to continuously check oil temps throughout process to ensure it stays hot enough but not too hot.

Increase the heat if there’s no fizzing when spoon is in oil and decrease heat if fish is burning too quickly.