Let’s create these classic fish tacos:

1. Make the Taco Sauce:

• In a medium bowl, combine the plain yogurt and mayonnaise.
• Gradually stir in the fresh lime juice until the consistency is smooth and slightly runny (perfect for drizzling).
• Add the finely minced jalapeño, minced capers, ground cayenne pepper (start with less if sensitive to heat), dried oregano, ground cumin, and dried dill weed. Stir well to combine.
• Taste and adjust seasoning with salt if needed. Cover and refrigerate for at least 30 minutes (or up to several hours) to allow flavors to meld.

2. Make the Beer Batter:

• In a large bowl, whisk together the 1 cup all-purpose flour, cornstarch, baking powder, and ½ teaspoon salt.
• In a separate small bowl, lightly beat the egg, then whisk in the 1 cup of beer.
• Pour the wet beer-egg mixture into the dry flour mixture. Quickly stir or whisk just until combined. A few lumps remaining in the batter are okay – do not overmix, as this can make the batter tough. Set aside to rest for a few minutes while oil heats.

3. Prepare for Frying:

• Heat the 1 quart of oil in a deep-fryer or a large, heavy-bottomed deep pot over medium-high heat until it reaches 375°F (190°C) on a kitchen thermometer.
• While oil heats, pat the cod fillet pieces dry with paper towels. Place the 2 tablespoons (or more) of flour for dusting in a shallow dish. Lightly dust each piece of fish with flour, shaking off any excess.
• Set up a draining station: a wire rack placed over a baking sheet lined with paper towels.

4. Fry the Fish:

• Once the oil is at temperature, dip each floured fish piece into the prepared beer batter, allowing any excess batter to drip off.
• Carefully place the battered fish pieces into the hot oil, being sure not to overcrowd the pot (fry in 2-3 batches if necessary).
• Fry for about 3-5 minutes total, turning occasionally with a slotted spoon or tongs, until the batter is deep golden brown, very crispy, and the fish is cooked through (flakes easily).
• Remove the fried fish from the oil and place it on the prepared wire rack to drain. Season lightly with a tiny pinch of salt immediately if desired.

5. Lightly Fry Tortillas:

• If desired, briefly fry the corn tortillas in the hot oil for just a few seconds per side (10-15 seconds total) until they are just softened and slightly crisped but still pliable. Be careful, they cook fast!
• Drain the tortillas on paper towels. (Alternatively, warm tortillas in a dry skillet, microwave, or oven).

6. Assemble the Fish Tacos:

• Place a warm, lightly crisped corn tortilla on a plate.
• Add a layer of finely shredded cabbage.
• Top with one or two pieces of the crispy beer-battered fish.
• Drizzle generously with the prepared Taco Sauce.
• Garnish with extra fresh cilantro, lime wedges, or other favorite toppings (see Tips).

7. Serve:

• Serve the Fish Tacos immediately while the fish is hot and crispy.

Proper oil temperature is key for crispy, non-greasy fish