Yield: 10-12 tacos

Ingredients:

• 4-6 cups canola oil (enough to fill 2 inches of a large pot)
• 1-2 lbs fish, cut into fish-stick-sized stripes, recommendation: Mahi Mahi or other local filet works great
• Garlic salt, to taste
• 1 box tempura mix
• 1, 12 oz. can of Kona Big Wave Golden Ale
• 10-12 taco shells, soft or crunchy
• 1 bag coleslaw
• Spicy miso sauce, or substitute with sriracha

Directions:

1. (optional) Mix the spicy miso sauce and coleslaw together in advance. Keep chilled until you are ready to serve.
2. Season the fish on all sides with garlic salt and set aside.
3. Fill a heavy pot with 2 inches of oil and heat to 325F.
4. Mix the tempura batter according to the directions on the box, substitutin Big Wave Golden Ale for the soda water and set aside.
5. Warm the tortillas in a hot pan or over and wrap in foil to keep warm.
6. Coat the fish in the tempura batter and slowly drop each piece one at a time into the hot oil working in batches (4-4 pieces at a time). Fry until crispy, remove from oil with a slotted spoon and drain well on paper towels.
7. To assemble, top the warm tortillas with fried fish and coleslaw. Serve with hot sauce and copious amounts of cold beer.

Optional: Spicy Miso Sauce:

•  1 1/2 cups sour cream
• 1/2 cup mayonnaise, preferably Best Foods
• 4 Tbsp Sriracha
• 3 Tbsp white miso
• 3 Tbsp sugar
• 1 Tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12/ tsp cayenne

Directions:

1. In a small bowl, combine all ingredients until smooth. Adjust the seasoning to your liking.