Nom Nom Nom… Fish Tacos!
 
 
Ingredients
Peach Salsa
  • 1 to 1 1/2 cup or 1/2 (28 fl oz) tin of yellow clingstone peaches,
  • packed in pear juice, diced
  • 1/2 shallot, finely minced
  • 2 tbsp brown sugar
  • 1 tbsp light soy sauce
  • 1/2 tsp Asian chile sauce
  • 2 tbsp fresh cilantro, chopped
Beer Batter
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup beer
  • 1-2 large cooked fish fillets (trout, halibut, etc)
  • olive oil
  • Salsa to serve
  • tortillas
Instructions
Peach Salsa
  1. Combine diced peaches with the remaining ingredients. Stir to mix thoroughly.
Beer Batter
  1. Measure out all-purpose flour together with the cornstarch, baking powder and salt. Stir with a fork to blend. Whisk one egg and add it to the cup of beer, stirring to mix.
  2. Quickly add the beer mixture to the flour mixture, stirring to blend. This will be a lumpy batter.
  3. Meanwhile, place a cast-iron or non-stick skillet over medium-high heat and coat the bottom generously with oil.
  4. Break a generous piece of cooked fillet away from the skin, dust lightly with flour then dip in the beer batter. (using tongs or fingers)
  5. Lay in the hot oil, turning over once each side is lightly browned and cooked.
  6. Repeat for the remaining pieces of fish.
  7. Warm your tortilla on a dry skillet or in the microwave for a few seconds only. Place the battered, cooked fish in the center. Top with the peach salsa and green tomato salsa. Fold up the bottom, then the sides.
  8. Repeat for remaining pieces of cooked fish.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/04/19/nom-nom-nom-fish-tacos/