Beer Battered Fish
Tacos Yield: 4 servings   
2 cups vegetable oil
1 cup all-purpose flour 
2 teapsoons cornstarch 
1/4 teaspoon kosher salt 
Freshly ground black pepper
12 ounces of dark beer
1 1/4 pounds cod, cut into 16 pieces
8 corn tortillas, warmed 
1/2 cup nonfat Greek yogurt Shredded green cabbage
Heat oil to 375 degrees in a pot. In a large bowl add flour, cornstarch, salt and pepper.
Slowly whisk in beer and mix until combined.
Dip fish into batter, allowing excess to drip off and transfer to hot oil.
Fry fish for 2-3 minutes, turning once with tongs until puffed and golden brown.
Remove fish from oil and place on a plate lined with paper towel.
Season with additional salt. Serve in warmed tortillas topped with Greek yogurt 
*Recipe courtesy of Food Network
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Flavors of black cherry, spice and jammy fruit characters.  
Pair this with a hearty pasta dish, beef or lamb.  
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