Beer-Battered Fish Tacos

These tacos were a huge hit! It took some fiddling, but I finally settled on this recipe. It’s pretty simple and the sauce was awesome. This is obviously an “enjoy once in awhile” recipe. =)

Recipe: Beer-Battered Fish Tacos

3 pounds firm fish (cod or some other type of firm fish)

2 cups almond flour

1 cup tapioca flour

2 tsp gluten free, cornstarch free baking powder

1 tsp salt

2 eggs

2 cups gluten free beer

1.5 quarts olive oil or coconut oil

Lettuce to wrap fish in

Heat the olive oil over medium heat in a pot. If you have a thermometer, heat it until it’s between 325-350 degrees. Cut the fish into thick strips (like you would see in a fish taco). In a bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs and beer with a fork (careful–it can overflow). Quickly pour the liquid into the dry ingredients and stir. It’s ok if there are some clumps.

Sprinkle the fish with a bit more tapioca flour, dip in batter and place into oil. Repeat and let fry for about 5 minutes, until golden brown.

Recipe: Fish taco cream sauce

1 cup homemade garlic mayo (just leave out the basil)

1/4 cup lemon or lime juice

1 tsp dill

1/2-1 tsp cayenne (depending on how hot you like it)

1/2 tsp cumin

1/2 tsp parsley

Combine all the ingredients in a small bowl. Refrigerate until ready to use.

Place a couple pieces of fish on a lettuce leaf (I used Romaine), top with some sauce and a bit of Pico de Gallo. Enjoy!

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