Ingredients
For the Fish
- 1 lb firm white fish (cod, haddock, halibut, etc)
- 1 1/2 cups all-purpose flour
- 1 cup IPA
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp kosher salt
- vegetable oil, for frying
- 2 mangos, peeled and diced into 1/2-inch cubes
- 1/4 cup chopped red bell pepper
- 1/2 jalapeno, ribs and seeds removed, diced
- 2 Tbs diced red onion
- juice of 1 lime
- 1/8 tsp chili powder
- 2 Tbs minced fresh cilantro
- salt and pepper to taste
- 1 avocado, pitted
- 1-2 Tbs plain yogurt
- 1 Tbs sour cream
- juice of 1/2 lime
- hot sauce to taste
- salt and pepper to taste
- lime wedges
- hot sauce
Directions
- Combine 1 cup of the flour, paprika, chili powder, cumin and salt in a medium bowl.
- Add the IPA, whisk to combine, and let sit at room temperature at least 30 minutes to allow the yeasts to develop.
- Meanwhile, pat the fish dry, season with salt and pepper and cut into 1-inch cubes.
- Toss with the remaining 1/2 cup flour.
- To prepare the mango salsa, combine all the ingredients in a medium bowl.
- Taste and season with more salt, lime or hot sauce if necessary.
- For the avocado crema, use a fork to mash the avocado in a medium bowl.
- Add the yogurt, sour cream, hot sauce and lime, and continue mashing to form a smooth sauce.
- Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.
- To fry the fish, heat 1/2-inch oil in a large skillet to 375°F.
- Working in batches, shake off the excess flour from the fish, then coat with the beer batter. Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.
- You may need to test a few in the first batch to get the time right.
- Transfer to a paper towel-lined baking sheet to drain and repeat with remaining fish.
- To assemble, warm the tortillas and fill with fish.
- Drizzle with avocado crema and top with mango salsa.
- Serve with lime wedges and additional hot sauce if desired.
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