Capital Brewing Co. Coast Ale Fish Tacos
TOTAL TIME: 40 MINUTES
2 kg Hoki or similar white fish
1 ½ cups all-purpose flour
1 tbsp of paprika
1 tbsp of garlic powder
2 tsp of white pepper
2 ½ tsp of sea salt
1 can of CAPITAL BREWING CO COAST ALE
1 packet of soft tortillas
Spicy Lime Crema
½ cup sour cream
½ cup mayonnaise
¼ cup chipotle in adobo
1 tbsp of hot sauce
2 tsp of smoked paprika
Juice of 1 lime
½ purple cabbage, thinly sliced
½ cup of finely chopped coriander
¼ finely chopped pickled jalapeños
2 tbsp of extra virgin olive oil
1 tbsp of white vinegar
Season fish generously with salt on both sides and sit at room temp for 15 minutes.
Fill a large heavy bottom pot just over halfway with fry oil.
Add ½ cup of flour in one bowl. In another bowl whisk together 1 cup of flour, paprika, garlic powder, white pepper, and salt until thoroughly combined. Whisk in the egg, it should be pretty clumpy. Slowly begin whisking in the Coast Ale until smooth.
Gently toss fish pieces into dry flour, then dip them into the batter.
Fry for 3 to 5 minutes flipping halfway through. Drain on a wire rack.
Smear crema on the base of tortillas, add fish, top with slaw and finish with a squeze of fresh lime.
Crack a Capital & enjoy!