First Light Fish Tacos
Fish tacos! There’s something about these “south of the boarder” inspired treats that just scream for an ice cold beer. Luckily, we’ve got the perfect brew and a tried and true recipe for our loyal fans.
If you can source some local, sustainable fish – make the effort! Fresh is always best, and we have to take care of our oceans. They’re the only ones we have!
First Light Fish Tacos (Serves 8)
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 190 degrees C.
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 egg
– 1 cup First Light Golden Ale
– 1/2 cup plain yogurt
– 1/2 cup mayonnaise
– 1 lime, juiced
– 1 jalapeno pepper, minced
– 1 teaspoon minced capers
– 1/2 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon dried dill weed
– 1 teaspoon ground cayenne pepper
– 1 quart oil for frying
– 1 pound fish fillets, cut into 2 to 3 ounce portions
– 1 (12 ounce) package corn tortillas
– 1/2 medium head cabbage, finely shredded