¼ cup freshly chopped cilantro, plus more for garnish
1 cup canola oil
8 small flour tortillas
½ cup shredded cabbage
For the chunky guacamole:
1 avocado, peeled and cut into small pieces
1 red onion, peeled and diced
Juice of 1 lime
Sea salt and freshly ground black pepper
1. Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.
2. In a large pot, preheat oil to 350 degrees (180 C). Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it’s evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.
3. In a small bowl make the guacamole. Place all the ingredients in the bowl, season with sea salt and freshly ground black pepper. Mix well.
4. Warm tortillas in a dry skillet. Serve immediately alongside fish, guacamole, sour cream, jalapeno, cabbage, cilantro and lime wedges. Makes 8 tacos. (And, of course, serve with more Guinness Hop House 13 beer!)