* 3-4 hard shell tacos (try get soft ones)
* Sunflower oil for Frying.
* Shredded cabbage
Coating for fish
1 1/2 cups beer
1/2 cup flour
1 tbsp cornstarch
1 tsp salt
3/4 tsp garlic powder
1/4 tsp cayenne pepper
1 cup breadcrumbs
1 Tbsp sriracha sauce
2 Tbsp sour cream
1 Tbsp mayonnaise
1 lime squeezed
Pico de Gallo
1 tomato, diced
1 jalapeno, finely diced
1/2 of a red onion, finely diced
2 cloves of garlic, finely minced
2 Tablespoons coriander, roughly chopped
1 lime, squeezed
2 squirts of honey
Salt and pepper to taste
Cut fish fillets into chunks
In a mixing bowl, whisk together the beer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter should be thick like pancake batter, but if it appears overly thick add more beer.
Dip fish in batter then gently roll each piece in breadcrumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto an empty plate.
When your fish is breaded, heat cooking oil in a pan.
Turn the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crispy.
Mix all the ingredients together in a bowl. Season to taste.
Leave to rest for about an hour so all the flavors can develop
Mix all the ingredients together in a bowl, add more sriracha to get it to your desired spiciness.
*try add the sauce into a squeeze bottle so it’s easier squeezing onto tacos
Putting it all together
Warm the taco shells , add the shredded cabbage , add the Pico de Gallo, place the fish in taco and top the tacos with sriracha sauce