For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
Remove and discard top skin if one forms. Batter is now ready to use.
For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
Warm tortillas over the burners on the stovetop. Set aside.
Place fish in the flour and toss to coat. Remove excess flour.
Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
Fry until golden brown and cooked through, 4 to 5 minutes.
Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
Garnish with cilantro leaves and a sprinkle of furikake.
Start this recipe by making the beer batter, because all of the other prep can be done while it is setting up for the 2-hour period.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pier 23 Cafe, San Francisco, CA