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Beer-Battered Fish with Tomatillo Guacamole

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Beer-Battered Fish with Tomatillo Guacamole

1 hr 15 mins total
15 mins prep

Recipe Filed Under
Fish, Cod, Avocado, Hot Pepper, Southwestern, Deep Frying, Main Dish, Dinner

Provided By: Marcus Samuelsson

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Ingredients

Serves:

FISH:

6-8 cups vegetable oil for frying

3/4 cup all-purpose flour

3/4 teaspoon salt

2 tablespoons curry powder

1 egg

3/4 cup beer (not dark)

8 (2 1/2-ounce) pieces of Pollack, Pacific cod, or catfish fillet (3/4- to 1-inch thick)

2 limes cut into wedges

TOMATILLO GUACAMOLE:

4 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 jalapeno chilies, coarsely chopped, with seeds and ribs removed

1 red onion, finely chopped

2 shallots, finely chopped

2 tomatillos, finely chopped

juice of 3 limes

2 avocados, peeled, pitted, and cubed

2 cilantro sprigs, chopped

Tabasco to taste

salt

Directions

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 340°F on deep-fat thermometer.

While oil is heating, whisk together flour, salt, and curry powder in a shallow bowl, then whisk in the egg followed by beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.

Meanwhile, to make the tomatillo guacamole, heat the olive oil in a medium sauté pan over medium heat. Add the garlic, 1/2 of the jalapeno chilies, red onion and shallots and sauté until shallots are softened, about 4 minutes. Add the tomatillos and sauté until softened, another 3 minutes. Transfer to a bowl mix with the lime juice, avocado, cilantro, and remaining jalapeno. Mix until smooth. Serve immediately. Season with salt and Tabasco.

Serve fish with lime wedges and tomatillo guacamole.