This month, Pete and Barb are taking a break from their own recipes. Instead, they're tailgating with Matt Jones, regional governor of the Slow Food Rocky Mountain region, and the creator of all of our December recipes. "Come rain or shine, Matt is always out there setting up a tent, a small wood grill, two propane burners and, of course, a bar at the Denver Bronco games," says Barb. "We had soup, ceviche and fish tacos, and for dessert, Matt took oranges that he'd peeled, sliced and flambeed in Grand Marnier and served them over Sara Lee pound cake," Barb explains. Jones chooses his menu according to which team the Broncos are playing. When he put together this menu, the Broncos played the San Diego Chargers (ick), which was his inspiration for today's fish tacos recipe.
Fish Tacos de San Diego (Serves 5-6)
1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 teaspoon minced capers or sour pickles 1/2 teaspoon dried marjoram 1/2 teaspoon ground cumin 1/2 teaspoon dried dill weed 1 teaspoon ground cayenne pepper
1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup Stone IPA ale
1 quart oil for frying 1 pound wahoo (ono) cut to 1.5-2 oz. portions lengthwise 1 12-ounce package corn tortillas 1/2 medium head cabbage, finely shredded
To make white sauce:
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.
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SHOW ME HOW
To make batter:
In a large bowl, mix dry ingredients. Whisk egg and beer together, then lightly stir into the flour.
To fry fish:
Heat oil in cast iron skillet to 375 degrees. Dip fish pieces into beer batter, and fry until crisp and golden brown. Drain on paper towels. Place fried fish in a slightly warmed or lightly fried tortilla, and top with shredded cabbage and white sauce.