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 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!