Beer-Battered Fish Tacos with Sriracha Mayo

Ingredients

Contains: egg, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 whole 6 Inch Tortillas
• ½ pounds White Fish
• 3 Tablespoons Oil
• 1-¾ cup Pastry Or All Purpose Flour
• 1-½ teaspoon Salt
• 1-½ teaspoon Ground Black Pepper
• 1 teaspoon Garlic Powder
• 1 cup Beer
• 1 whole Small Tomato, Diced
• ½ whole Small Onion, Diced
• 1 whole Chill Pepper, Diced
• 3 whole Small Limes
• 1 bunch Cilantro, Diced
• 1 Tablespoon Sriracha
• 3 Tablespoons Mayonnaise

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dice the tomato, onion, and chili pepper, and finely chop the cilantro. Toss them together in a bowl with the juice of 2 limes to make a salsa. Cut the remaining lime into wedges.

2. Stir the sriracha into the mayonnaise until smooth and set aside for serving.

3. Cut the fish into strips about 1 inch (2.5 cm) thick, pat dry, and season with a little of the salt and black pepper.

4. In a bowl, whisk the flour with the remaining salt, the remaining black pepper, and the garlic powder. Gradually whisk in the beer until you have a smooth, thick batter.

5. Heat the oil in a large skillet over medium-high heat to about 375°F (190°C). Dip the fish pieces in the batter, let excess drip off, and fry 2 to 3 minutes per side until golden.

6. Check that the thickest pieces of fish reach 145°F (63°C) and flake easily. Drain the fried fish on paper towels.

7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable.

8. Fill each tortilla with fried fish, salsa, and a drizzle of sriracha mayo. Serve with the lime wedges on the side.