Fish Taco Salad - cooking recipe

Ingredients

1/2 cup self-rising flour, plus 1/2 cup extra
1 tsp cumin seeds
1 (12 can) beer
1 large egg, beaten
None None vegetable oil, for deep-frying
1 lb white fish fillet, cut into fingers
8 None tortillas
1/2 head iceberg lettuce, shredded
None None Salsa
2 None vine-ripened tomatoes, roughly chopped
1 None avocado, seeded, peeled, chopped
1 None long red chili, deseeded, finely sliced
1 None green onion, finely sliced
2 tbsp cilantro leaves
None None Dressing
1 None lime, grated zest, juice
2 tbsp sour cream

Preparation

Sift flour into a bowl. Add seeds and make a well in center. Gradually whisk in beer and egg to make a smooth batter. Season to taste and set aside 30 minutes.
To make salsa, in a bowl, combine all ingredients and season to taste.
To make dressing, in a small bowl, whisk all ingredients together. Toss 1/3 dressing through salsa.
Heat oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.
Dust fish in extra flour. Working in 3 batches, dip fish into batter, allowing excess to drain off. Deep-fry fish, 3-4 minutes each batch, until golden and cooked through. Drain on paper towels.
Place 2 tortillas into each serving bowl. Fill with lettuce, salsa and fish. Drizzle with remaining dressing to serve.