Heat the oil slowly in a deep pot until it reaches 380 degrees using a thermometer.
Place one half of the avocado into a blender. Add the sour cream, cumin, salt and pepper. Blend until smooth and set aside.
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
Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
Once the oil is at the correct temperature, place a large plate lined with paper
towel close by
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.
Cook the fish for about 1 minute per side or until the batter is golden brown.
Keep an eye on the oil temp as it’ll fall when you add the salmon.
Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
Once all of the fish has been fried, season lightly with more salt and pepper.
Place some of the romaine on top of a tortilla and top with a piece of fish.
Slice the remaining avocado and top each fish taco with a slice of avocado.