Crispy Fish Tacos

 Happy Memorial Day! I'm celebrating by F I N A L L Y getting back to the blog (I've sure said that a bunch this year, huh?). 

It's the official kickoff to summer, and I can't think of a better way to start off the season than with a quintessential summer dish ... fish tacos! I found this recipe over here and have altered it oh-so-slightly to suit my tastebuds. 

Ingredients
1 hefty filet of white fish (I've used cod and halibut)
1 1/2 cups  beer (I use Corona)
1 cup flour
1 tbsp cornstarch
1 tsp salt
1 clove garlic
Generous sprinkles of ground chipotle, adobo, and cayenne pepper
1 1/2 cups panko breadcrumbs
Vegetable oil
Flour tortillas

Avocados

Lime wedges

Queso fresco

**Pickled red cabbage

***Chipotle mayonnaise

Directions
1. **Place shredded cabbage in a small bowl and top with vinegar (I have used rice or red wine vinegar). Sprinkle generously with salt and sugar, and toss with a fork to combine. Set aside to pickle (lightly) while you prepare the rest of the dish.
2. ***Place desired amount of mayonnaise in another bowl. Add desired amount of diced chipotle peppers (in adobo sauce), a squeeze of lime juice, and salt and pepper. Stir to combine and set aside.

3. In a medium mixing bowl, sift together the flour, cornstarch, salt, and ground peppers. 
4. Add minced garlic and beer, and whisk.
*Note: mixture will froth, but continue whisking until thick and settled.
5. Place panko breadcrumbs into another medium mixing bowl.

6. Preheat vegetable oil in a deep fryer to 325 degrees.
7. Meanwhile, cut fish into strips (approximately 2 inches x 1 inch)
8. When oil is ready, use one hand to dip fish into beer batter.
9. Allow excess batter to drip back into the bowl and then transfer to the bowl of panko.
10. Using your other hand, toss fish in panko and then place in frying basket.
11. Place several pieces of fish at a time in the frying basket and place in hot oil. Fry until golden brown and crispy, approximately 5-8 minutes per batch.
12. Line a large plate with paper towel and place fried fish onto plate while you fry the rest.
13. Repeat until all fish is fried.

14. Shred queso fresco, slice avocado, and section limes.
15. Now, assemble your tacos!
16. Serve with a cold beverage and *bam!* you've got summer on a plate.