Fish tacos dipped in a dark ale batter and drizzled with avocado crema.
Orders must be made before 2 pm to allow us to pack and ship your order for next day delivery. Delivery usually arrives by 6pm.
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.
2.
Place one half of the avocado into a blender. Add the sour cream, cumin, salt and pepper. Blend until smooth and set aside.
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
4.
Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
5.
Once the oil is at the correct temperature, place a large plate lined with paper
towel close by
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.
7.
Cook the fish for about 1 minute per side or until the batter is golden brown.
8.
Keep an eye on the oil temp as it'll fall when you add the salmon.
9.
Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
10.
Once all of the fish has been fried, season lightly with more salt and pepper.
11.
Place some of the romaine on top of a tortilla and top with a piece of fish.
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)
