Recipe by New England Aquarium Chef Tim Ridge

  • 1 lb. tilapia fillets, cut into 2 to 3-oz. portions
  • 1 cup all-purpose flour
  • 2 tbsp. cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 tsp. minced capers
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried dill
  • 1 tsp. cayenne pepper
  • 1 qt. oil for frying
  • 1 12-oz. package corn tortillas
  • 1/2 medium head cabbage, finely shredded
  • salt and pepper

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).

In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeno, capers, oregano, cumin, dill and cayenne.

Heat oil in deep fryer to 375. Dust fish lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Season with salt and pepper while fish is still hot. Lightly fry tortillas. To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.

Serves 4