Beer Battered Fishwiches with Avocado Sauce

by Rachael Ray Show Staff 3:00 AM, April 27, 2011

Aired April 27, 2011

Serves Serves 4
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.