Ingredients:

  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) ice-cold lager beer
  • 1.5 lbs (680g) skinless, boneless white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces
  • Vegetable oil, for frying (about 4 cups / 960ml)
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro (coriander)
  • 1/4 teaspoon salt
  • 4 cups (400g) shredded green cabbage
  • 1 cup (100g) shredded carrots
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • 2 cups (400g) cooked white rice (jasmine or basmati)
  • 2 ripe avocados, pitted and sliced
  • 1/4 cup (30g) chopped red onion
  • Lime wedges, for serving
  • Optional: hot sauce, extra cilantro for garnish

Instructions:

  1. Whisk together flour, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth. Let rest for 15 minutes.
  2. Combine sour cream, mayonnaise, lime juice, cilantro, and salt in a small bowl. Stir well and refrigerate.
  3. Whisk together apple cider vinegar, olive oil, honey, salt and pepper. Toss with cabbage and carrots.
  4. Cook rice according to package directions.
  5. Heat vegetable oil in a deep pot to 350°F (175°C). Dredge fish pieces in flour, then dip in beer batter. Fry in batches until golden brown and crispy (about 2-3 minutes per side).
  6. Divide rice among bowls. Top with crispy fish, slaw, avocado, red onion, and a generous dollop of lime crema.
  7. Garnish with lime wedges and hot sauce, if desired. Serve immediately.