1 12 ounce bottle of beer
1 cup flour
1 teaspoon salt
1 pound white fish, such as tilapia, red fish or cod
1/4 cup sour cream
1 avocado, peeled and pitted
1/2 teaspoon salt
1 tomato, chopped
Stir together the beer, flour and salt. Slice the fish filets into 1 inch thick slices. Add the fish pieces to the batter and toss to coat. Heat 2 inches of oil in a Dutch oven over medium-high heat. Add the fish pieces one at a time, turning them over after cooking for 5 minutes. Cook for five minutes more, remove and drain on paper towels.
In a small food processor, combine the sour cream, avocado, juice of one lime and salt. Pulse to puree.
Serve the tortillas with the fish, avocado cream and tomatoes.
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