For the sweet and spicy pickled onions:
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1/2 large red onion, sliced
- 1 small jalapeno, sliced thin
Bring the vinegar and sugar to a simmer in a small pot. Pour over the onion and jalapeno slices. Let sit for at least 1-2 hours, mixing occasionally.
For the tacos:
- .75 pounds white fish, such as halibut, cut into strips
- 3/4 cup flour, divided
- 3/4 cup pale beer
- salt and pepper
- dash paprika
- dash chili powder
- 1 1/2 cups vegetable oil
- soft tortillas, warmed
- sweet and spicy pickled onions
- sour cream (or plain yogurt!)
- arugula or spinach
Whisk together 1/2 cup of the flour, beer, salt and pepper, paprika and chili powder in a medium bowl. Cover with plastic wrap and let sit for 1-2 hours.
Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat until it reaches 375 degrees (or use the Caitlin and Sarah method of just flicking water into the oil — it’s ready when it pops!).
In a shallow bowl, combine the remaining 1/4 cup flour and a dash of salt. Season the fish with a dash of salt and pepper. Toss in the flour and shake off the excess. Dredge the fish in the batter.
Cook about three pieces of fish at a time, turning halfway through, for about 4-5 minutes. The fish should turn golden brown. Drain on a paper towel and keep in a warm oven until all the fish is ready.
Serve the fish immediately in the warmed soft tortillas with the pickled onions, sour cream, guacamole and arugula.
Makes 3-4 servings.
Recipe adapted from: Health Cristo Cooks