This is the taste I grew-up with in San Diego, Ca. From Puerto Nuevo, Ensenada, and other border towns along the coast of Baja Sur. The preparation is a little involved, but the end result is mouth watering………..

You will need
1. Oil and something to fry in. I use a pot and “deep fry” the fish, but a skillet can also work.
2. Fresh flour tortillas.
3. Cabbage chopped fine.
4. Boxed pancake mix.
5. (1) beer
6. Natural yogurt, mayonnaise, limes (6-10) dried dill, cumin, and salt.
7. White fish, I use Tilapia but any mild white fish will work.

The White Sauce (this is the “secret” to tasty burritos)
1. Mix one part yogurt and one part mayonnaise. I/2 cup of each works well. Add lime juice till you have a consistency of dressing.
2. Add dried dill, cumin, and salt to taste

Cooking the fish
1. Cut fish into 1 or 2 inch pieces.
2. Mix pancake batter in a bowl with beer, not water, mix a bit on the thick side.
3. The oil should be hot, 350*F is best, and it’s worth the cost to buy an oil thermometer.
4. First dip the fish in dry pancake mix, then in the batter and fry 3 to 4 at a time. Even in a deep fry pot you will need to turn them once. Cook to a golden brown, then remove to a plate with paper towels.

Making the burritos
1. Warm tortillas one at a time in a skillet
2. Add 2-3 pieces of cook fish.
3. Place chopped cabbage on top, then white sauce, and a squeeze of line.
4. Serve with rice and red hot sauce of your choice, and of course Mexican beer.