INGREDIENTS
Fish fillets
3 TBSP. flour
1/8 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. cayenne pepper, to taste
1/3 cup beer
1/2 pound flounder fillet, cut crosswise into 1-inch wide strips
2 tsp. canola oil
4 taco shells, warmed
DIRECTIONS
Combine flour, cumin, salt and cayenne in a medium bowl.
Whisk in the beer to create a batter.
Coat the fish pieces in the batter, letting excess batter drip back into the bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add fish; cook 2 to 4 minutes per side.
Serve with the taco shells, salsa and sour cream.
Tomato-Avocado Salsa:
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 TBSP. lime juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 avocado, diced
1/4 cup cilantro, chopped
Pinch of cayenne, if desired
Combine first 6 ingredients in medium bowl.
Stir in avocado and cilantro.
Add cayenne, if using.
Serves 2.
