Beer-Battered Fish Tacos With Jalapeño Crema
- 1 pound Halibut cut in slices
- 1/2 teaspoon Salt
- 1 cup Flour
- 1/4 teaspoon Cayenne Pepper
- 1 Egg
- 1 cup Beer lager
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 Lime juice of
- 2 Limes cut into wedges
- 1 teaspoon White Vinegar
- 1 Jalapeno seeded. minced
- 1/4 cup Cilantro chopped
- 1/2 cup Canola Oil
- 8 Tortillas flour, small
- 1/2 cup Cabbage shredded
- 1 Avacado sliced
- 1. In a large mixing bowl, generously salt, halibut and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.
- 2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeno, and cilantro; refrigerate until ready to serve
- 3. In a large pot, preheat oil to 350u0b0. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.
- 4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.
salt, flour, cayenne pepper, egg, mayonnaise, sour cream, white vinegar, cilantro, canola oil, flour, cabbage, avacado
Taken from www.epicurious.com/recipes/member/views/beer-battered-fish-tacos-with-jalapeno-crema-5ab7c49c847828517f769a8b (may not work)