Duuuuude fish tacos. Right? They just scream, “Summer! Beach!” Fried fish is also the best. And fried fish in taco form checks all the boxes — crispy, chewy, tangy. But, of course, frying can a be a bitch. The first time I made these, I didn’t own any sort of cooking thermometer, which really is a necessity, especially when frying. The consensus on frying temp for seafood seems to be 360 F, so once I started frying properly, the recipe got awesome. Not only do I like BrokeAss Gourmet’s use of IPA in the batter (mostly Bear Republic Racer 5, though we used AleSmith X last time and it was tasty), but the mango-avocado salsa adds delicious sweet and creamy balance.