BEER BEER BEER

VB Beer Battered Fish Tacos with Slaw and Jalapeno Aioli

On a trip up north to Forster with my girl Dee Dee, I had ambitions of catching fish and cooking them. Well, I achieved the latter half.  

Prep time - 25 min

Cook time - 15 min

1 x Half Green Cabbage
1 x Half Red Cabbage
6 x Garlic Cloves
3 x Egg Yolks
1 and a half cups of olive oil
500 mls of peanut or vegetable oil
300 Grams of Whiting Fillets cut into thin pieces
1 cup plain flour
1/2 Teaspoon of Onion Powder
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Paprika
1 cup of VB Beeer
2 egg whites, whipped to soft peaks
Pickled Hot Jalapenos
Fresh Lime 
Salt
Pepper
Coriander
Soft Shell Tacos

Roast 6 garlic cloves for half an hour and chop them finely. Whip together salt, pepper, and egg yolks. Slowly pour the olive oil in whilst whisking. Mix in a cup of chopped jalapenos.    

Cut the different cabbage finely then combine. Mix through a few dollops of your aioli and a big squeeze of lime. Season to taste.

For the batter, lightly beat an egg in a large bowl. Then stir through the salt & pepper, garlic powder, paprika, onion powder and beer. Slowly mix through the flour until smooth.

Now, evenly coat the whiting in the batter. Get the oil piping hot to around 180 Degrees Celcius. If it is not hot enough, the fish & batter will absorb a lot of oil which you don't want.

The fish should only take 45 seconds to cook depending on the size of the pieces. Once golden and crispy, use some thongs to place on some absorbent towel.

Heat the tortillas in an oven or microwave, lay down some jalapeno aioli, put on a couple of pieces of the beer battered fish, add your slaw, and squeeze on some lime. Now grab a beer and enjoy!