Now that I am living back in WA, Holly and I have started up our tradition of making a new meal together for our families on Saturday nights. We have a lot of fun!! Anyway, this last week i receive a text from Holly asking what we should do for dinner? Jimmy and I watch a lot of Food Network and I have come to love Aarti Party! If you haven't got a chance to check out her show, you should... it is great! She cooks with a lot of different spices and always has a unique twist on how to make things. I was so excited to try these Fish Tacos and couldn't wait to tell Holly my idea....this is the text i received back.... "What?!? Ugh, Sick!!!" LOL, I guess I forgot she is not a big fan of fish!! She was willing to try it though and it was awesome!! Def something that you should try! The Mayo that you make to go with it puts the taco over the top!

Cut the fish into chunks....


Add fish to marinade....



Coat completely. Set aside.


To make the Mayo: Put mayo, garlic, mint cumin and lime juice in food processor. Whizz until smooth.


Warm a large saute pan over medium heat. Add fish and cook about 3 minutes per side. Do not overcook!


Prepare all your toppings... cabbage, cilantro, lime, scallions and Quesco Fresco!

3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips

1 2/3 Cups all-purpose flour

1 Tbsp. baking powder

2 Cups cold good-quality wheat beer

Fine sea salt

Pepper

Fresh Parsley (optional)

Malt vinegar, for serving (optional) **We use lemon juice**

Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.)

Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fy thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-lined plate to drain. Sprinkle with parsley and serve with malt vinegar.

Here is a close up of the fish!