Simple Beer-Battered Rockfish Tacos

• 1 pound rockfish fillet, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 cup rice flour
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 8 ounce beer of choice (we used baranof brewery’s silver bay ipa)
• 1 cup vegetable oil
• 3 cloves garlic, minced
• 2 tablespoon hot sauce (we like valentina)
• 8 -12 corn tortillas
• 2 cup red cabbage, shredded
• 2 cup salsa
• 1 cup sour cream
• 2 avocados, sliced
• 1/2 cup chopped cilantro leaves
• hot sauce

1. Mix the flours, chili powder, cumin, salt, and pepper in a bowl. Whisk while gradually adding the beer. Let the batter rest for 15 minutes in the fridge.
2. Coat fish pieces in batter. Heat 1 inch of vegetable oil in a large skillet. Fry battered fish in batches for about 4 minutes each, turning as needed.
3. Set aside. Heat corn tortillas in skillet or oven.
4. Assemble tacos to your liking with 3 or 4 pieces of fish, cabbage, salsa, sour cream, avocado, cilantro, and hot sauce. Feel free to choose your own accompaniments!