DIRECTIONS
In small mixing bowl, combine white onion, avocado, tomato and lime juice. Cover and refrigerate for at least 30 minutes.
While your topping is chilling, prepare fish or shrimp. Devain and clean shrimp, pat dry. Debone cod or halibut.
In a medium mixing bowl, mix together the flour, cornstarch, 1 tsp salt, garlic powder and cayenne pepper. Slowly whisk in the beer or seltzer 1/4 cup at a time. Note: I pour the beer from the can slowly until the batter is thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.
Pour the panko breadcrumbs into another bowl and mix with remaining 1 tsp salt. Have an empty plate handy for the breaded fish.
Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients. Place the breaded fish onto the empty plate.
When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high. Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.
Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.
Place fried fish pieces on a wire rack to drain, if you have one. This will keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the fish pieces on a double layer of paper towels.
When all the fish pieces are fried, assemble your tacos. Heat the corn or flour tortillas in the oven or microwave till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco and add a hefty scoop of topping to each taco.
You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, shredded cabbage, jalapeno or hot sauce for a kick.
