Whisk flour, baking powder, amber ale, salt and Old Bay Seasoning together in a large bowl. Let sit for 10 minutes.
Heat canola or peanut oil in a heavy-bottomed pan to 375°. If fish is thick, cut in half crosswise so it’s thinner and cooks through more easily. Dip fish (or avocado slices) in beer batter to coat and add to pan. Fry until golden brown and cooked through. Remove from oil and place on paper towel to drain.
Combine all ingredients in a food processor or blender and purée until smooth.
Refrigerate leftover crema to enjoy later and as a salad dressing.
Pico de Gallo
Combine all ingredients in a bowl
Peel and cut the red onion in half lengthwise. Slice onion using a mandoline, or use a sharp knife and cut as thinly as possible. Put in a bowl.
Bring water to a boil and pour over onions to cover. Let sit for 10 minutes. Drain and cool.
Mix salt and lime juice into onions.
Can be stored for up to 1 week.
In a small bowl, combine 1 tablespoon of Avocado Crema and cabbage together just to coat. (You want to keep cabbage crisp.)
Warm tortillas in a dry pan over medium heat. Remove to a plate and drizzle a little bit of Avocado Crema on tortillas. Place fried fish in center of tortillas.
Top fish with seasoned cabbage, Pico de Gallo and Pickled Onions. Serve with bowls of the extra components, in case diners want to add more of anything.
About this recipe
Recipe courtesy of Chef Tim Kilcoyne.
Ventura County’s signature dish: “I started doing this fish taco back in the Sidecar [restaurant] days when we had Telegraph Brewing Company [in Santa Barbara] and Island Brewing Company [in Carpinteria] as our only local beers. Much has changed since then, with a lot more options! The other components of the Ortega chili, the local white fish, citrus and avocado have fish taco written all over it.”
—Chef Tim Kilcoyne of Scratch food truck and upcoming Scratch Sandwich Counter at The Collection RiverPark in Oxnard. He also will be the executive chef of the upcoming Peirano’s Market & Delicatessen in Ventura.
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