I made this dish in observance of the Lent season. That means, no meat on Fridays and Holy week.  Instead of the usual baked fish fillet, I decided to fry the fillet. If it’s fried, it better be crispy! Instead of the usual breaded fish,  I decided to beer batter my fish.  This recipe is quick and easy to make.

• 5 white fish fillets (I used tilapia) cut into strips
• Flour tortillas

Fish Taco Sauce:

• splash of lime juice
• lime zest of 1/2 a lime
• 1/4 cup of mayonnaise
• 1/4 cup of plain yogurt
• salt and pepper

• 1 cup of flour
• 1 cup of beer
• salt and pepper
• garlic powder

Pico de Gallo:

• 1 garlic clove minced
• 6 Roma tomatoes chopped
• 1/2 of a white onion chopped
• 1/4 cup of cilantro chopped
• 2 jalapeno peppers chopped
• juice of 1 lime
• salt and pepper

1. For the sauce, combine all ingredients together and mix until combined.
2. For the beer batter, mix flour with salt, pepper, and garlic powder. Once ingredients are combined, mix inthe beer and mix until a batter forms.
3. Season fish filet sticks with salt and pepper and put in beer batter and let fish sit in the batter.
4. For the pico de gallo, mix all ingredients until combined.
5. Heat oil in pan, enough to deep fry fish.
6. Fry fish until golden brown.
7. To assemble, add some sauce on the flour, top with 2 fish sticks and top with pico de gallo. Serve with a lemon wedge.