Fish Tacos

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

Directions:

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt.
2. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
3. 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.
4. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown.
6. Drain on paper towels. Lightly fry tortillas; not too crisp.
7. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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Peruvian Fish Ceviche

Ingredients:

    1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
    1 quart water, boiled and chilled
    1 red onion, cut in 1/2 lengthwise and sliced thin
    1 aji amarillo, rib and seeds removed, diced
    1 clove garlic
    Salt and pepper
    1/4 cup fresh lime juice
    1/4 cup fresh lemon juice
    2 teaspoons finely chopped cilantro leaves
    2 ears corn, cut in 1/2
    1 sweet potato, sliced 1/4-inch thick
    2 tablespoons canola oil
    1 head butter lettuce
    Japanese seaweed, for garnish

Directions:

1. Have grill per-greased and preheated to medium-high.
2. Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
3. Add onions to remaining chilled water and let soak.
4. Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
5. Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
6. Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
7. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

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