- Frying oil, such as safflower oil or vegetable oil with omega-3
- 1 cup Mexican beer
- 1 cup flour
- 1 teaspoon paprika, 1/3 palmful
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin, 1/3 palmful
- 1 teaspoon coriander, 1/3 palmful
- Salt and pepper
- 1 small red onion, thinly sliced and rings separated
- Juice of 1 lime
- 1 large jalapeo pepper or 2 small Serrano peppers, seeded and chopped
- 1 clove garlic
- 1 avocado
- Juice of 1 lemon
- 1 cup sour cream
- A small handful of cilantro
- 4 6-ounce pieces thick, sustainable white fish, such as cod, haddock or pollack
- 4 brioche buns, split
- Chopped pickles
- 4 slices of ripe tomato
- Sliced lettuce
In a Dutch oven or large, deep skillet, heat 2 inches of oil over medium to medium-high heat.
In a bowl, whisk together beer, flour, dried spices and some salt.
Douse rings of red onion with lime juice and season with salt and pepper.
To a food processor or blender, add chile pepper and grate garlic directly into the bowl or blender. Add avocado flesh and squeeze in lemon juice - squeeze it cut-side up to keep seeds from falling into processor. Add sour cream, a good pinch of salt and cilantro, and process into a smooth green sauce. Scrape into small serving dish and reserve.
Coat fish pieces in the beer batter and fry in the hot oil to deep golden, 6-7 minutes. Drain on rack and season with a pinch of salt.
Serve the fish on bun bottoms and top with pickles, tomatoes, lettuce and lime-pickled red onions. Slather bun tops with avocado sauce and set in place.
Serve with salt and vinegar chips or corn tortilla chips and salsa alongside.