Fish Tacos

TerrySehl

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon salt

1 egg

1 cup beer

sprinkle of hot sauce for color

½ cup sour cream

½ cup mayonnaise

1 T lime juice

1 T dill pickle minced

1 pepperoncini pepper, minced

1 teaspoon minced capers

½ teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon dried dill weed

1 teaspoon ground cayenne pepper

1 pound cod fillets, cut into 2 to 3 ounce

portions

1 (12 ounce) package corn tortillas

½ medium head cabbage, finely shredded (or cole slaw mix)

Hot Salsa

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).

To make white sauce: In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with pepperoncini, capers, oregano, cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees F

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; till soft. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce, also hot salsa if desired.

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