Method

• 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.