Ingredients
Sawtooth Mayo
- 2 yolks
- 2 tsp fresh squeezed lemon juice
- 1 tsp white vinegar
- 1/2 tsp salt
- 3/4 cup of canola oil
- 2 1/2 Tbsp Sawtooth Ale by Left Hand Brewing Company
- 2 cups cabbage
- 1/2 cup red onion
- 2 Tbsp cilantro
- 1/2 cup mayo
- 1 cup water
- 1 cup distilled white vinegar
- 2 tsp kosher salt
- 2-3 jalapeños (or more if you want!)
- 2 large fish filets, around 2 lbs (I used sea bass and blue fish)
- 1 cup all purpose flour
- 1 cup white rice flour
- 1 bottle + 1/2 cup Sawtooth Ale by Left Hand Brewing Company
- 2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Corn tortillas
- Sweet chili sauce
- More Sawtooth Ale (for enjoying with the meal, of course!)
Directions
- SAWTOOTH MAYO
- In a blender, add two egg yolks, 2 tsp lemon juice, 1 tsp white vinegar, and ½ tsp salt.
- Start blending and while the blender is running, pour in ¾ cup of canola oil. We did it ¼ cup at a time, going so slowly only a small stream of oil was falling in.
- It is important to take your time if you actually want the ingredients to turn into mayo. After your mixture starts to look like mayonnaise, add 2 ½ tablespoons of beer to give it that delicious kick of Left Hand Brewing Co.'s Sawtooth Ale.
- SLAW
- Chop up enough cabbage to make 2 cups worth. Mince or slice enough red onion to make ½ cup. Stir together with ½ cup of mayo, 2 tbsp of fresh chopped cilantro, and sprinkle some kosher salt on top.
- QUICK PICKLED JALAPENOS
- Combine 1 cup of water, 1 cup of white vinegar, and 2 tsp of kosher salt – stirring until dissolved. Chop up two or three jalapeños and let them sit in the pickling liquid for about 30 minutes – or as long as it takes you to cook everything else.
- SAWTOOTH BEER BATTERED FISH
- Slice the fish filets into equal sized chunks with about ¾ inch thickness – this will allow them to cook all the way through without overcooking the batter on the outside.
- Pour enough vegetable oil into a deep pot so it is about 2 inches deep. Heat the oil on medium-high heat. In a big bowl, stir together all the dry ingredients for the batter and then while whisking, pour in the Sawtooth Ale.
- Dunk the fish chunks in the batter then into the hot oil. Before I start frying, I will always throw a drop of batter into the oil to make sure it sizzles – to ensure the oil is hot enough.
- The fish takes somewhere around 5 minutes to cook but take some time to experiment – I didn’t get an exact temperature on the oil, but around 350-360°F would be ideal.
- Cook one piece of fish until well browned, timing how long it takes. Flip a few times while it’s bathing in the oil. Then, cut it open and see if it cooked all the way.
- Once you’ve figured out a good cooking time, cook all the pieces of fish and set them on a plate with a paper towel to get rid of any excess oil. Try and work somewhat quickly so everything stays crispy.
- FISH TACO ASSEMBLY
- Warm up the corn tortillas so they don’t rip too easily. Another good trick I’ve learned is to use two tortillas per taco – it makes the taco sturdier.
- Add a few pieces of fish, a spoonful of slaw, pickled jalapeños, and top with some sweet chili sauce. Serve with a cold glass of Sawtooth Ale for maximum deliciousness.
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