For the fish breaded with Blanche de Chambly Apricot beer

• 375ml (1 1/2 cups) unbleached all-purpose flour
• 30ml (2 tbsp.) cornstarch
• 5ml (1 tsp.) salt
• 2.5ml (1/2 tsp.) baking powder
• 250ml (1 cup) Blanche de Chambly Apricot beer
• 675g (1 1/2 lb) haddock filets cut in half lengthwise as needed (or cod or turbot)
• 30ml (2 tbsp.) olive oil
  

For the sour cream and coriander sauce

• 125ml (1/2 cup) sour cream
• 60ml (1/4 cup) finely diced coriander
• 15 to 30ml (1 to 2 tbsp.) Blanche de Chambly Apricot beer
• Salt to taste
  

For the tacos and sides

• 8 corn tortillas, warmed in a pan
• Grated red cabbage
• Limes
• Coriander
• Jalapeno pickles (store bought)
• Sliced avocado

1. In a bowl, combine 250 ml (1 cup) of flour, cornstarch, salt and baking powder. Gradually add the beer, whisking until the mixture is smooth and homogeneous. Set aside.
2. Salt and pepper the pieces of fish and dip them in the rest of the flour. Shake to remove excess. Then dip each piece in the Blanche de Chambly Apricot beer mixture. Coat well.
3. Place the fish in the basket of the air fryer at 190°C (400°F) – it’s not necessary to preheat. Add olive oil. Cook for 10 to 12 minutes, flipping after 8 minutes, depending on the thickness of the fish fillets.
4. In a small bowl, combine all the ingredients for the sour cream and cilantro sauce. Set aside.
5. Warm the tortillas. Serve all the garnishes in the center of the table with the sour cream and cilantro sauce.