Beer Battered Fish Tacos
450g/1 lb. cod, cut into 16 slices
125g/1 cup all-purpose flour
¼ tsp cayenne pepper
1 large egg
250ml/1 cup Hop House 13 beer
100g/½ cup sour cream
1 tbsp. minced jalapeño
50g/¼ cup freshly chopped cilantro, plus more for garnish
250ml/1 cup canola oil
8 small flour tortillas
100g/½ cup shredded cabbage
For the chunky guacamole
1 avocado, peeled and cut into small pieces
1 red onion, peeled and diced
juice of 1 lime
sea salt and freshly ground black pepper
Serve with wedges of limes
1. Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.
2. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.
3. In a small bowl make the guacamole. Place all the ingredients in the bowl, season with sea salt and freshly ground black pepper. Mix well.
4. Warm tortillas in a dry skillet. Serve tacos with sour cream, jalapeñocabbage, guacamole, cilantro, and lime wedges.