Name: Beer-Battered Fish Tacos with Mango Avocado Salsa & Spicy Ranch Drizzle
Ingredients: 2 cups all-purpose flour, divided; 1 cup beer (I used a lager); Salt and pepper; 2 lb boneless, skinless white fish (cod, haddock, halibut, etc); Oil, for frying; 1 cup diced mango; 1 cup diced avocado; ⅓ cup diced red onion; ⅓ cup diced and seeded tomatoes; ½ cup chopped fresh cilantro; Juice of 1 lime; Pinch of sugar; Salt and pepper, to taste; ½ cup sour cream or Greek yogurt; Juice of 1 lime; 3 tablespoons ranch dressing; 2 teaspoons hot sauce (or to taste); Salt and pepper, to taste; Milk, as needed, to thin out the sauce; Corn or flour tortillas, warmed or toasted; Lime wedges

Ingredients

Scale

For the Fish:

2 cups all-purpose flour, divided
1 cup beer (I used a lager)
Salt and pepper
2 lb boneless, skinless white fish (cod, haddock, halibut, etc)
Oil, for frying

For the Salsa:

1 cup diced mango
1 cup diced avocado
⅓ cup diced red onion
⅓ cup diced and seeded tomatoes
½ cup chopped fresh cilantro
Juice of 1 lime
Pinch of sugar
Salt and pepper, to taste

For the Ranch Drizzle:

½ cup sour cream or Greek yogurt
Juice of 1 lime
3 tablespoons ranch dressing
2 teaspoons hot sauce (or to taste)
Salt and pepper, to taste
Milk, as needed, to thin out the sauce

For Serving:

Corn or flour tortillas, warmed or toasted
Lime wedges

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Instructions

For the Fish:

In a large bowl, whisk together 1 cup of the flour and beer. Season with a pinch of salt. Set aside for 15 minutes.
Meanwhile, add the oil to a large skillet (you want about 1-2 inches of oil) and heat to 350F (HINT: I make my salsa and ranch drizzle during this downtime).
Place the remaining 1 cup flour in a shallow dish or bowl and season with salt and pepper. Cut your fish into 1-inch strips and dredge in the flour.
Dip the coated fish in the batter, allowing the excess to drip off before adding the battered fish to the oil.
Fry the fish in batches, for about 4 minutes per batch, or until the fish is white and cooked through and the batter is golden and crispy.
Transfer the fried fish to a plate lined with paper towels.

For the Salsa:

Combine all the ingredients in a bowl and season, to taste, with salt and pepper. Keep chilled until you are ready to serve.

For the Ranch Drizzle:

Combine all the ingredients in a bowl and season, to taste, with salt and pepper. Add a splash of milk, if needed, to thin the sauce out to a drizzling consistency. Keep chilled until you are ready to serve.

To Serve:

Warm or toast your tortillas (I like to do this over my stove’s gas burner) and then layer the crispy fish and salsa. Drizzle over the ranch sauce. Serve while the fish is still warm with lime wedges on the side.