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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the white sauce and set aside. | 2. Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter). | 3. Mix together beer batter ingredients. | 4. Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees). | 5. Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown. | 6. Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier. | 7. Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side). | 8. On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
garlic	1/4	teaspoon	chopped	1.043	0.2314	0.0445	0.0035
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red cayenne pepper	1	dash		-	-	-	-
beer	1	cup		-	-	-	-
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
plain yogurt	1/2	cup		-	-	-	-
cod fish fillet	1 3/4			44.1292	0.0	9.8175	0.2479
lemon juice	1	tablespoon	squeezed	3.355	1.0523	0.0534	0.0366
green cabbage head	1		shredded	44.1292	0.0	9.8175	0.2479
lime	2		cut	-	-	-	-
corn tortilla	12			-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.