Fish Taco Salad

• 1/2 cup self rising flour plus 1/2 cup extra
• 1 teaspoon cumin seeds
• 1 beer 12 can
• 1 large egg beaten
• vegetable oil for deep-frying
• 1 pound white fish fillet cut into fingers
• 8 tortillas
• 1/2 head iceberg lettuce shredded
• salsa
• 2 vine ripened tomatoes roughly chopped
• 1 avocado seeded, peeled, chopped
• 1 red chili long, deseeded, finely sliced
• 1 green onion finely sliced
• 2 tablespoons cilantro leaves
• dressing
• 1 lime grated zest, juice
• 2 tablespoons 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, egg, vegetable oil, tortillas, salsa, tomatoes, avocado, red chili long, green onion, cilantro, dressing, lime, sour cream

Taken from www.yummly.com/recipe/Fish-Taco-Salad-1401022 (may not work)