Cerveza-battered fish tacos with quick-pickled onion and cucumber

Method

Cerveza-battered fish tacos with quick-pickled onion and cucumber

1) Fill a large pot with oil halfway up the pot. Heat oil to 180C. Preheat broiler.

2) In a medium bowl, mix together 150g cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

3) Meanwhile, heat tortillas on broiler.

4) Serve fish in tortillas topped with quick-pickled onion and cucumber.

5) To make the quick-pickled onion and cucumber: In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chilli, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.

6) Toss in the tomato and coriander, 5 minutes before serving.