Ingredients

The following ingredients have 4 Servings
  • shredded green or purple cabbage
  • corn tortillas, flour if you prefer
  • chopped fresh cilantro
  • 1 pound white fish, tilapia, cod, snapper etc.
  • vegetable oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons cornstarch
  • 1 egg
  • 1 cup beer
  • 1 teaspoon kosher salt, divided
  • 4 - 6 jalapeños, divided; you'll only need one for the sauce, the rest are for serving
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • juice of 1 lime
  • 1/2 teaspoon oregano, preferably Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 cup fresh cilantro, chopped

Instruction

  • Preheat oven to 400F. Place jalapeños on a baking sheet and roast until slightly blackened. Set aside.
  • Meanwhile, mix all sauce ingredients together in a medium bowl. Chop one roasted jalapeño and stir into sauce. Allow to sit at room temperature while you prepare the batter.
  • Whisk egg in a shallow dish. Add beer and stir, then whisk in dry ingredients until smooth (just 1/2 teaspoon salt; the rest is for seasoning the fish).
  • Pour vegetable oil or other high smoke-point oil in a deep pot until it reaches 375F.
  • Dip fish into batter and fry until golden brown (about 3-4 minutes), then set on paper towels to absorb the excess grease. Immediately season with remaining salt after placing on paper towels.
  • Serve fish in a corn tortilla with shredded cabbage, sauce, chopped cilantro and extra chopped roasted jalapeños. Then have a beer to enjoy with it!