Beer Battered Fish Tacos
Ingredients
For the Beer Batter
- 1 cup All purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 - 1 1/4 beer, I used a lime flavored beer
For the Avocado Salsa
- 2 ripe avocados
- 2 cups water
- 2 tbsp white wine vinegar or white vinegar
- juice of one to 2 lemons
- 1-2 jalapenos, seeded and stemmed
- 1/2 white onion
- 1/2 cup cilantro
- 1/2-1 tsp salt
For the Fish Tacos
- 3/4-1 lb red snapper, mahi mahi or fish of your choice
- beer batter
- 8 flour or corn tortillas
- avocado salsa
- limes quartered for serving
- shredded lettuce
- diced ripe tomatoes
- oil for frying
Instructions
- Combine the ingredients for the batter and allow to sit about 10 minutes.
- Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
- Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
- Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!