Billy the cook

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1 teaspoon ground cayenne peppers
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Preparation:

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

Ingredients:

Sauce
1 / 4 cup mayonnaise
1 / 4 cup ketchup
1 / 4 cup mousse mexico *

Drummer and fish
1 cup all-purpose flour
1 teaspoon fine sea salt
1 / 2 teaspoon ground pepper
1 cup dark beer, room temperature

13 / 4 pounds of halibut, cut into 5x3/4-inch bands
1 lime, halved crosswise

12 white corn tortillas
Vegetable oil (for frying)

1 1 / 2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
In bottle of hot pepper sauce

Preparation:

For the sauce:
Mix all ingredients in a bowl and season with salt and pepper.

For the dough and fish:
Whisk flour, salt and pepper in a bowl, pour in the beer, whisking until the dough is smooth. Let stand for 15 minutes.

Sprinkle fish with salt and pepper. Squeeze some lime juice on each tape. Let stand for 15 minutes. Mix the fish paste.

Preheat oven to 200 ° F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, moist side. Heat 1 minute. Sprinkle top with water. Turn on batteries, and heat 1 minute. Transfer cell large sheet of heavy foil. Repeat. Attach tortillas in foil. Place in the oven.

Pour the oil into the pan way to reach the depth of 1 inch. Attach deep-fry thermometer, heat oil to 350 ° F. Slide 4 fish oil gangs. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in the oven. Repeat.

Fill each tortilla with 2 fish hot bands. Top sauce, cabbage, tomatoes, squeeze of lime, dash of pepper sauce.

I remember like it was yesterday when my madre used to feed me with this outstanding taco
Ingredients :
8 ready-made taco shells
250g fish fillets (pollack or whiting are best)
1 avocado
6 medium tomatoes
1 small onion
2 red onions
2 lemons
8 lettuce leaves
1 tablespoon chopped coriander
1 tablespoon oil
1 green chilli (to taste)
1 pinch castor sugar
salt & pepper

Recipe :
Boil 4 tomatoes, peel, remove seeds and chop. Mix with small chopped onion, chopped and seeded chilli, coriander and sugar. Season.
Slice the red onions.
Peel the avocado, dice and sprinkle with lemon juice.
Chop the two remaining tomatoes.
Heat oil in a frying pan. Cook the fish for 2 minutes on each side. Pull flesh apart with a fork, season and sprinkle with lemon juice.
Put a leetuce leaf in each taco shell, then the diced tomaoes, followed by the fish, avocado, red onion and spicy sauce.
Garnish with chunks of lemon.