Ingredients:

• 350g fresh boneless white fish (we used ling)
• Oil to shallow fry 
• 1 cup of beer 
• 1 cup of flour 
• 8-10 mini tacos 
• Culleys Picklenaise
• 1 - 1 ½ cups of shredded lettuce 
• ¼ red onion thinly sliced 
• 8 lime wedges 
• Jalapeños 
• Fresh dill 

Method: 

Prepare all of the vegetables and set aside. Slice the fish into small strips. In a large bowl mix the beer and flour and whisk until fully combined. In a medium sized frying pan or pot, heat oil approximately 3cm deep. You want it to be slightly bubbling. Coat one of the slices of fish in the batter and test it in the oil to check the temperature. If it burns or goes brown too quickly, turn down the heat. Repeat with all the slices of fish, removing them from the oil when they are golden and crispy. Heat the tacos in the microwave for approximately 30-60 seconds. Assemble the tacos by placing a small handle of lettuce in the middle, drizzling over Culleys Picklenaise and then placing a couple bits of fish on top. Garnish with jalapeños, sliced red onion, fresh dill and a lime wedge. Add more Culleys Picklenaise if you like it saucy! Best eaten hot.