Beer-Battered Fish Tacos with Sriracha Mayo

In a pan over medium high heat, heat the tortillas to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.

Slice of the fish into the size you want your fish tacos to be. Usually two pieces or so go into one fish taco, so slice accordingly.

Heat oil in a medium-sized pan over high heat. Have a splash guard nearby if you own one.

Mix the flour, salt, pepper and garlic powder together. Add the beer and whisk it in until there are no clumps.

Dip the fish cutlets into the beer batter until coated. Quickly place into the oil only when the oil begins to sizzle. (You can test the oil by putting a piece of onion into the oil to see if it sizzles.) Fry fish for about 3 minutes on each size, or until the batter has been cooked and has browned on each side. Remove and place on a paper towel to remove excess oil.

For the pico de gallo, mix the tomato, onion, and chili pepper, combining until mixed together. Squeeze the limes over the mixture—you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted. (This can be done before the fish is even battered.) After 15 minutes, add cilantro and mix.

Mix the Sriracha and mayonnaise. I would advise adding 2 teaspoons of Sriracha at a time to ensure you get it to your desired level of spiciness. Add a squeeze of lime in the mixture. Place in a squeeze bottle if you have one to make it easier to squeeze onto the tacos.

To assemble the fish tacos, place the fish in the tortilla. Add some pico de gallo and squeeze the sriracha sauce over it all. Serve tacos with limes for an extra citrus flavour.