Beer Battered Lingcod Tacos


  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 jalapeño, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep fryer to 375 degrees.
  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 to barely crisp. To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.

Beer pairing: Pacifico or Alaskan Brewing Company Icy Bay IPA


  • 1 cup all-purpose flour
  • 2 Tbsp. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup beer or ale
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeño pepper, minced
  • 1 tsp. minced capers
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. fresh dill
  • 1 tsp. ground cayenne pepper
  • 1 quart oil for frying
  • 1 lb. lingcod fillets, pinboned and cut into 2- to 3-ounce portions
  • 1 (12 oz.) package corn tortillas
  • 1/2 medium head cabbage, finely shredded