Fish Tacos

I’ve only recently been turned on to this most delicious meal and now cannot get enough! My recipe is simple and allows you to be creative, adding or subtracting, as you like.

For the fish:

• 2 pounds of gulf grouper - fresh is great but you can also use frozen and thawed fish.

• Flour, about 1 cup

• Beer

• Oil for deep frying

1. Heat a dutch oven or deep skillet with oil to a temperature of 375 degrees.

2. Cut the fish into ‘fingers’ that will easily fit into a tortilla.

3. Dry the fish with paper towels.

4. Mix about 1 cup of flour with beer until it is about the consistency of pancake batter.

5. Dip the fish into the batter and immediately fry them in the hot oil until golden brown.

6. Drain the fish on a cooling rack placed over a sheet pan.

For the tortillas:

Wrap tortillas in foil and warm them in the oven while you cook the fish.

For the slaw:

• Shredded cabbage - I like to use a coleslaw mix because it has red & green cabbage & carrots.

• ¼ cup thinly sliced red onions

• ¼ - ½ cup of chopped cilantro

• 1 lime juiced

• 1 fresh jalapeno, finely sliced or chopped

• Salt and pepper

Combine all the ingredients and taste for additional lime juice, salt and pepper.

On the side:

• Chopped red onions

• Chopped avocados

• Tomato salsa

• Sliced jalapenos

• Sour cream

• Guacamole

Oh, and don’t forget the beer to cool down the heat! Cheers!