Baja Fish Tacos with Spicy Crema
1 cup flour,
2 tablespoons cornstarch,
1 teaspoon baking powder,
1/2 teaspoon kosher salt,
1 egg or egg substitute,
1 cup light beer,
1 pound cod, cut into 1 oz. portions, about 2” long and 1” wide
Spicy Crema sauce:
1/2 plain yogurt,
1/2 cup mayonnaise,
1 lime, juiced,
1 jalapeno pepper, minced,
1/2 teaspoon dried, oregano,
1/2 teaspoon ground cumin,
1 teaspoon ground cayenne pepper,
1/2 teaspoon salt,
1 (12 ounce) package corn or flour tortillas,
1/2 medium head cabbage, finely shredded,
1 lime cut into wedges (optional),
1/4 cup chopped cilantro (optional)
- Preheat fryer to 375°F and place fryer basket in oil.
- In a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg and beer, then quickly stir into the flour mixture. Some lumps will remain.
- In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeno, oregano, cumin, and cayenne. Set aside.
- Lightly dust fish pieces in the flour and add to batter. One batch at a time, remove the fish from the batter and allow excess to drip off.
- Slowly lower the fish into the oil, and release after 10 seconds or when a crust has formed, about 3 to 4 minutes. Set on a plate lined with paper towel.
- To serve, place fish in a tortilla, top with cabbage and drizzle with spicy crema. Serve with lime wedges and chopped cilantro if desired.