Fish Tacos

I’m from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Step: 1

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).

Step: 2

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.

Step: 3

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Step: 4

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, and white sauce.

Per Serving: 409 calories; protein 17.3g; carbohydrates 43g; fat 18.8g; cholesterol 54.3mg; sodium 406.5mg.

Preparing your food in advance can be extremely enjoyable that you do it with your favorite music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your tools and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner dish are a likely for any home chef.