The Best Fish Tacos | MeatEater Cook

Ingredients

• Fish
• 5 to 10 perch or walleye, or 1 to 2 pounds of boneless filets
• Batter for frying (I recommend Shore Lunch batter mix, Original Recipe)
• Add 2 tsp. of any Creole seasoning to the prepared batter (I recommend Original Tony Chachere’s.)
• Canola or vegetable oil for frying
• Fish Sauce
• 1/2 cup mayonnaise
• 2/3 cup plain yogurt
• 2 garlic cloves, minced finely or crushed with garlic press
• 1 tbsp. capers, crushed
• 2 tsp. caper juice from jar
• 2 tsp. fresh lime juice
• 1/2 to 1 tsp. cayenne pepper
• 1/2 tsp. white pepper
• Toppings
• 3 to 4 tomatoes, finely diced
• 1/2 purple onion, finely diced
• 1 bunch cilantro, chopped
• 1/2 lime, juiced
• 1 tsp. salt
• 1 package of small, fresh 8- to 10-inch uncooked flour tortillas (I recommend Tortillaland)
• 8-oz. package of shredded Mexican cheese