Crispy Fish Tacos with Jalapeno Sauce
- 2 lbs White fish
- 1 cup Flour
- 1/4 cup Cornstarch
- 1 tsp Chili powder
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup light beer
- 1 egg,beaten
- vegetable oil for frying
- 12 Flour or corn tortillas
- Cilantro for topping
- Cotija cheese for topping
- 1 Large jalapeno
- 1 cup Cilantro leaves
- 1/4 cup Green onions
- 1/4 cup oil
- 1/4 cup Greek yogurt
- 1/4 cup Water
- 1/2 Avocado
- 1/2 tsp Salt
Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce.