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.

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Rachael Ray