Beer Battered Fish Tacos

A good friend of mine, Patrick, was visiting the city with his roommate from Chico State. I have known Pat since the early days of elementary school so it was awesome to be able to have him and his friends over for a meal during his first New York City trip. Because they were coming from California, I decided to make fish tacos but I wanted to mix it up and incorporate beer into the batter. Going with a Mexican theme I used a cold Modelo. I served the fish tacos with a mixture of chopped tomatoes, avocado and corn kernels, doused with lime and a bit of onion. Other sides included shredded cheddar cheese, pinto beans, spanish rice, cabbage, and sliced pickeled jalapenos. Here is a picture of Pat and I:

Beer Battered Fish Tacos

Ingredients:
6 Tilapia fillets
1 can Modelo beer
Flour
Cayenne powder
Olive oil

For serving:
Corn tortillas
Avocado, sliced
Cabbage, sliced
Salsa
Cheese, grated
Pickled jalapeno slices
Spanish rice
Hot sauce

Directions:
1. Mix together some flour with a sprinkling of cayenne powder. Pour in the can of Modelo and whisk together until you have a nice consistency. You may need to add more flour and cayenne powder to prevent it from being too liquidy. In a separate bowl mix together more flour and cayenne powder.
2. Preheat the oven to 225 degrees and line a baking dish with tin foil. Heat a layer of olive oil in a skillet over high heat.
3. Wash the fillets and dunk them in the Modelo batter. One at a time, take the fillets from the Modelo batter and coat them in the dry flour mixture. Place them on the hot oil and fry for about 4 minutes per side. You want to get a nice crispy brown coloring on the crust.
4. Place fillets in the oven to keep warm as you fry the others. Serve with toppings of choice and enjoy!