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For the beer batter: 1.
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In a large bowl, combine flour, cornstarch, baking powder, cayenne pepper, and salt.
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2.
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Add egg and beer into the bowl, then stir it into the flour mixture (there might be some lumps).
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Set aside.
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For the white sauce: 1.
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In a medium bowl, add yogurt and mayonnaise.
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2.
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Add in fresh lime juice, garlic, oregano, cumin, dill weed, cayenne pepper, and cilantro and mix to combine.
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(Note: Mixture may be runny which is preferredbut if you make ahead and place in the refrigerator it will thicken slightly).
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Cooking the fish: 1.
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Heat your deep fryer or large cast iron skillet with oil to 375 degrees F (you want enough oil to cover the fish).
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2.
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Take your cod or selected fish and coat lightly with flour.
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3.
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Add your coated pieces to the beer batter and coat thoroughly.
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Place the fish in the hot oil (be sure not to crowd pan as this will bring down the oil temperature resulting in oily and not crisp fish).
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4.
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Cook fish until golden about 5-6 minutes or so.
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5.
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Drain fish on paper towels and repeat with the remaining fish fillets.
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Putting it all together: 1.
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Take your corn tortilla and over a direct gas burner (on medium high heat) place the tortilla over the burner until soft.
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This will take only a few seconds.
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If you do not have a gas burner you can microwave them or fry them in a dry skillet over medium heat for about 30 seconds.
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2.
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Add the fish to the tortilla, and top with any of the following: cabbage, pico de gallo (chopped tomatoes, red onion/white onion, garlic, jalapenos, cilantro, and lime juice), avocados, lime wedges, and/or Cotija cheese.
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Serve with refried beans, guacamole, and mexican rice.
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Enjoy!
