Beer Battered Fishwiches with Avocado Sauce
Audacious avocado sauce adds flair to freshly fried fishwiches. Serve with salt and vinegar chips or corn tortilla chips and salsa alongside.
- Frying oil, such as safflower oil or vegetable oil with omega-3
- 1 cup Mexican beer
- 1 cup flour
- 1 teaspoon paprika (1/3 palmful)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin (1/3 palmful)
- 1 teaspoon coriander (1/3 palmful)
- Salt and pepper
- 1 small red onion, thinly sliced and rings separated
- Juice of 1 lime
- 1 large jalapeño pepper or 2 small serrano peppers, seeded and chopped
- 1 clove garlic
- 1 avocado
- Juice of 1 lemon
- 1 cup sour cream
- A small handful of cilantro
- 4 pieces thick, sustainable white fish (6 ounces each), such as cod, haddock or pollack
- 4 brioche buns, split
- Chopped pickles
- 4 slices of ripe tomato
- Sliced lettuce
- Salt and vinegar potato chips or corn tortilla chips and salsa, for serving
In a Dutch oven or large, deep skillet, heat 2 inches of oil over medium to medium-high heat.
In a bowl, whisk together the beer, flour, dried spices and some salt.
Douse the red onion rings with lime juice and season with salt and pepper.
To a food processor or blender, add the chili pepper and grate the garlic directly into the bowl or blender. Add the avocado flesh and squeeze in the lemon juice – squeeze it cut-side up to keep the seeds from falling into processor. Add the sour cream and a good pinch of salt and cilantro and process into a smooth green sauce. Scrape into a small serving dish and reserve.
Coat the fish pieces in the beer batter and fry in the hot oil to deep golden, 6-7 minutes. Drain on a rack and season with a pinch of salt.
Serve the fish on the bun bottoms and top with pickles, tomatoes and the lettuce and lime-pickled red onions. Slather the bun tops with avocado sauce and set in place.
Serve with salt and vinegar chips or corn tortilla chips and salsa alongside.