crispy salmon fish tacos... 30 minutes

the goods:

1 quart canola oil

1 avocado, peeled and halved

1/2 cup sour cream

1 pinch cumin

1 cup all purpose flour

1 cup beer

1/2 pound skinless salmon

2 cups shredded romaine lettuce

3/4 cup chopped cilantro

6 small flour tortillas

Heat oil slowly in a deep pot until it reaches 380 degrees on a candy thermometer.
While the oil heat, place 1/2 of the avocado in a food processor, or blender. Add the sour cream, cumin, and a pinch of salt and pepper. Pulse or blend until smooth.
In a bowl combine the flour and beer and whisk until smooth like pancake batter. You may need to add a little bit more beer as needed.
Cut the salmon into 2-inch strips. Once the oil is hot, place a paper-towel-lined plate nearby. Dip the fish into the batter, one piece at a time, and then gently drop into the oil. You can fry about 3 pieces at a time. Cook for about a minute per side until the batter is golden brown. Transfer to a the lined plate and repeat until all the fish has been cooked. Season lightly with salt and pepper.
Place some romaine in a tortilla, then top with fish, drizzle with sauce. and garnish with cilantro.