Fish Taco Salad

• 1/2 cup self-rising flour, plus 1/2 cup extra
• 1 tsp cumin seeds
• 1 (12 can) beer
• 1 large egg, beaten
• None None vegetable oil, for deep-frying
• 1 lb white fish fillet, cut into fingers
• 8 None tortillas
• 1/2 head iceberg lettuce, shredded
• None None Salsa
• 2 None vine-ripened tomatoes, roughly chopped
• 1 None avocado, seeded, peeled, chopped
• 1 None long red chili, deseeded, finely sliced
• 1 None green onion, finely sliced
• 2 tbsp cilantro leaves
• None None Dressing
• 1 None lime, grated zest, juice
• 2 tbsp sour cream

1. Sift flour into a bowl. Add seeds and make a well in center. Gradually whisk in beer and egg to make a smooth batter. Season to taste and set aside 30 minutes.
2. To make salsa, in a bowl, combine all ingredients and season to taste.
3. To make dressing, in a small bowl, whisk all ingredients together. Toss 1/3 dressing through salsa.
4. Heat oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.
5. Dust fish in extra flour. Working in 3 batches, dip fish into batter, allowing excess to drain off. Deep-fry fish, 3-4 minutes each batch, until golden and cooked through. Drain on paper towels.
6. Place 2 tortillas into each serving bowl. Fill with lettuce, salsa and fish. Drizzle with remaining dressing to serve.

flour, cumin seeds, beer, egg, vegetable oil, white fish fillet, tortillas, salsa, tomatoes, avocado, long red chili, green onion, cilantro, dressing, lime, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/28689 (may not work)