⅓cupMexican beersubstitute with water for non-alcoholic
1teaspoonall seasoning salt
8small corn tortillaswarmed
Toppings such as cilantro leavessliced radish, and fresh-squeezed lime juice
In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
Cooking and Assembly
Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
Add some of the fish pieces to the beer batter and stir to coat well.
Add the battered fish peices to the pan. It should sizzle vigorously the moment it’s added. Fry for 2-3 minutes, until golden brown. Note: Don’t overcrowd the fish and fry in at least a couple of batches if needed.
Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
Remove fried fish and place on a wire rack over paper towels to drain.
Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.
Use any firm white fish such as Mahi Mahi, cod, or halibut. You can also sub the fish with shrimp (peeled and tails removed).
Mix the fish into the batter until well covered. You want a thick coating.
Use high heat cooking oil such as corn oil or grapeseed oil to prevent smoking.
Fry in a deep pan such as a soup pot to reduce splatter and make less mess.
Don’t overcrowd the fish to cook evenly and keep them crispy. Fry in at least a couple of batches if needed.
Drain the fried fried fish on a wire rack over paper towels, instead of directly on paper towels to keep them crispy.
Have everything prepped ahead of time, such as the sauce and toppings. It only takes about 5 minutes to fry fish, so be sure everything is ready to go.