Fish tacos

One of my favourite meals of all time.

• 5 cod (pickerel, halibut, mahi mahi, any white fish) fillets
• 1 beer (dark is best but whatever you keep in the fridge will work)
• 1.5 cups flour
• 1 egg
• 1/2 tsp salt
• pepper
• cooking oil for deep frying
• sour cream
• mayo
• fresh dill
• 1 ripe mango
• 1 avocado
• fresh mint
• limes
• soft tortillas

First prepare the beer batter. Combine beer, flour, egg, salt and pepper. Cut the fish into golf ball sized pieces and coat in the batter.

Heat your oil to deep fry temp or use a deep fryer. We like to deep fry outside in the summer to cut down on cabin heat and the oil smell. Deep fry your battered fish until crispy and golden and cooked through.

Combine mayo and sour cream until a saucy consistency and add fresh dill to taste.

Chop up fresh mint, avocado, and mango ala taco toppings. Quarter limes.

Assemble on fresh tortillas fish, sauce, mango, mint, avocado and squeeze a lime over top.

Roll up and devour. Heaven :)

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