Fish tacos dipped in a dark ale batter and drizzled with avocado crema.
Crispy Beer Battered Fish Tacos
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
High omega-3 fatty acids
DIFFICULTY
Easy
TIME
35 Minutes minutes
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Method
1.
Heat the oil slowly in a deep pot until it reaches 170C and 180C, using a thermometer.
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2.
Place one half of the avocado into a blender. Add the sour cream, cumin, salt and pepper. Blend until smooth and set aside.
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3.
In a bowl, combine the flour and the beer and whisk until smooth like pancake batter. You may need to add a little more beer if needed
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4.
Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
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5.
Once the oil is at the correct temperature, place a large plate lined with paper
towel close by
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6.
Dip the fish into the batter and then gently drop into the hot oil. You may need to do 2-3 pieces at a time to prevent the oil boring up too high.
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7.
Cook the fish for about 1 minute per side or until the batter is golden brown.
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8.
Keep an eye on the oil temp as it'll fall when you add the salmon.
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9.
Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
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10.
Once all of the fish has been fried, season lightly with more salt and pepper.
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11.
Place some of the romaine on top of a tortilla and top with a piece of fish.
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12.
Slice the remaining avocado and top each fish taco with a slice of avocado.
Shopping List
Ingredients
1.
1 quart canola oil
2.
1 avocado peeled and halved
3.
1/2 cup sour cream
4.
1 pinch ground cumin
5.
Pinch of Salt and black pepper
6.
1 cup all purpose flour
7.
1 cup good quality beer, I prefer darker beers for my batter but you can use anything
8.
1/2 -3/4 pound fresh skinless salmon
9.
1 bag chopped romaine lettuce leaves
10.
3/4 cup fresh chopped cilantro
11.
6 white corn tortillas (small size)
