Crispy Beer Battered Fish Tacos
35 Minutes
High omega-3 fatty acids
Fish tacos dipped in a dark ale batter and drizzled with avocado crema.
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  • 1 quart canola oil
  • 1 avocado peeled and halved
  • 1/2 cup sour cream
  • 1 pinch ground cumin
  • Pinch of Salt and black pepper
  • 1 cup all purpose flour
  • 1 cup good quality beer, I prefer darker beers for my batter but you can use anything
  • 1/2 -3/4 pound fresh skinless salmon
  • 1 bag chopped romaine lettuce leaves
  • 3/4 cup fresh chopped cilantro
  • 6 white corn tortillas (small size)


  • 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.

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