Name: Beer Battered Fish Tacos
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 large fillets of fish (can use, cod, pickerel, haddock); 1 1/4 cup all-purpose flour; 3/4 cup cornstarch; 1 1/2 tsp salt; 1/2 tsp white pepper; 2 tsp baking powder; 2 tsp garlic powder; 1 tsp paprika; 1 can moosehead beer (355 ml) (or any pale ale); Extra flour for coating; 4 corn cobs; 5 green onions; 1 Jalepeno; 1/2 cup crumbled feta; 1/2 cup chopped cilantro; 1/2 cup kewpie mayonnaise (or regular); 1/4 cup greek yogurt; Juice of 1 lime; 1/2 tbsp chili powder; 1 tsp paprika; 1 tsp garlic powder; 1/4 tsp cayenne; Salt & Pepper to taste; Flour tortillas; Extra lime; Cilantro

Instructions

For fish:

Preheat oil to 375 F.
Cut fish fillets into smaller strips to fit a tortilla. Season with salt & pepper all over. Lightly coat in flour and set aside.
In a large bowl, add all dry ingredients of the beer batter and whisk to combine. Add the can of beer and whisk until combined, careful not to overmix.
Add the floured fish, one at a time into the oil, waiting a few seconds before fully submerging it so that the fish don't stick to the bottom.
Do this in batches with the fish, cooking for 3-5 minutes or until golden brown and crispy.
Transfer cooked fish to a wired rack and sprinkle with salt while they're still hot.

For the salsa:

Drizzle the corn with a tbsp of vegetable oil and grill on high heat until some kernels are blistered and the corn is a brighter yellow. (Can be done on a barbecue or hot pan.)
Cut the kernels off the cob and add to a large bowl. Add the rest of the ingredients to the bowl and mix to combine. Add salt to taste.
Enjoy on top of your fish tacos :)

Beer Battered FIsh Tacos