Hazy IPA Fish Tacos with Citrus Slaw

This feels lighter and brighter than the other fall recipes, which gives the content series some needed variety.

Prep time

20 minute

Cook time

20 minute

Servings

Ingredients

Fish

1½ lb cod or haddock

1 cup flour

½ cup cornstarch

1 tsp baking powder

1 tsp salt

1 cup cold Partake Hazy IPA

Neutral oil, for frying

Citrus slaw

2 cups shredded cabbage

½ cup shredded carrot

Juice of 1 lime

Juice of ½ orange

2 tbsp mayonnaise

1 tsp honey

Salt and pepper

To serve

Small tortillas

Avocado

Cilantro

Lime wedges

Crema or sour cream

Combine cabbage, carrot, lime juice, orange juice, mayonnaise and honey. Season and refrigerate.
Cut fish into taco-sized pieces.
Combine flour, cornstarch, baking powder and salt.
Whisk in the cold Partake Hazy IPA just until combined. A few lumps are fine.
Heat approximately 2 inches of oil to 350°F / 175°C.
Dip fish into the batter and fry for 3–4 minutes until golden and cooked through.
Drain on paper towel and season lightly.
Warm tortillas.
Fill each with fish, citrus slaw, avocado and cilantro.
Finish with crema and fresh lime.