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Sawtooth Fish Tacos

Course: Entree | Beer Style: Extra Special Bitter

Sawtooth Fish Tacos

Fish Tacos made with Left Hand Brewing's Sawtooth ESB created by Drink & Spoon a Denver, Colorado, blogger and beer lover.

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Sawtooth Mayo
  • 2 yolks
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • 3/4 cup of canola oil
  • 2 1/2 Tbsp Sawtooth Ale by Left Hand Brewing Company
  • 2 cups cabbage
  • 1/2 cup red onion
  • 2 Tbsp cilantro
  • 1/2 cup mayo
Quick Pickled Jalapeños
  • 1 cup water
  • 1 cup distilled white vinegar
  • 2 tsp kosher salt
  • 2-3 jalapeños (or more if you want!)
Sawtooth Beer Battered Fish
  • 2 large fish filets, around 2 lbs (I used sea bass and blue fish)
  • 1 cup all purpose flour
  • 1 cup white rice flour
  • 1 bottle + 1/2 cup Sawtooth Ale by Left Hand Brewing Company
  • 2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Corn tortillas
  • Sweet chili sauce
  • More Sawtooth Ale (for enjoying with the meal, of course!)


  2. In a blender, add two egg yolks, 2 tsp lemon juice, 1 tsp white vinegar, and ½ tsp salt.
  3. Start blending and while the blender is running, pour in ¾ cup of canola oil. We did it ¼ cup at a time, going so slowly only a small stream of oil was falling in.
  4. It is important to take your time if you actually want the ingredients to turn into mayo. After your mixture starts to look like mayonnaise, add 2 ½ tablespoons of beer to give it that delicious kick of Left Hand Brewing Co.'s Sawtooth Ale.
  5. SLAW
  6. Chop up enough cabbage to make 2 cups worth. Mince or slice enough red onion to make ½ cup. Stir together with ½ cup of mayo, 2 tbsp of fresh chopped cilantro, and sprinkle some kosher salt on top.
  8. Combine 1 cup of water, 1 cup of white vinegar, and 2 tsp of kosher salt – stirring until dissolved. Chop up two or three jalapeños and let them sit in the pickling liquid for about 30 minutes – or as long as it takes you to cook everything else.
  10. Slice the fish filets into equal sized chunks with about ¾ inch thickness – this will allow them to cook all the way through without overcooking the batter on the outside.
  11. Pour enough vegetable oil into a deep pot so it is about 2 inches deep. Heat the oil on medium-high heat. In a big bowl, stir together all the dry ingredients for the batter and then while whisking, pour in the Sawtooth Ale.
  12. Dunk the fish chunks in the batter then into the hot oil. Before I start frying, I will always throw a drop of batter into the oil to make sure it sizzles – to ensure the oil is hot enough.
  13. The fish takes somewhere around 5 minutes to cook but take some time to experiment – I didn’t get an exact temperature on the oil, but around 350-360°F would be ideal.
  14. Cook one piece of fish until well browned, timing how long it takes. Flip a few times while it’s bathing in the oil. Then, cut it open and see if it cooked all the way.
  15. Once you’ve figured out a good cooking time, cook all the pieces of fish and set them on a plate with a paper towel to get rid of any excess oil. Try and work somewhat quickly so everything stays crispy.
  17. Warm up the corn tortillas so they don’t rip too easily. Another good trick I’ve learned is to use two tortillas per taco – it makes the taco sturdier.
  18. Add a few pieces of fish, a spoonful of slaw, pickled jalapeños, and top with some sweet chili sauce. Serve with a cold glass of Sawtooth Ale for maximum deliciousness.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on she can be found adding beer to just about everything she cooks.

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