Congratulations to Cheryl Mishio for winning the 2021 Cooking Competition with this delicious recipe.

Cheryl entered an incredible 15 recipes and while it was difficult to pick just one, we decided on her ‘East Coast IPA battered Barramundi tacos with Spiced IPA Mayo’. Congratulations Cheryl, amazing work!

TACO INGREDIENTS

• 16 small pieces of skinless, boneless barramundi fillet (approx. the size of your index finger)
• 1/2 cup corn flour
• 12 small flour tortillas or wraps – lightly warmed/grilled on BBQ

BATTER:

• 1 cup chilled Sydney Brewery East Coast IPA 
• 1 cup flour
• 1 tsp baking powder
• 1 tsp paprika
• Salt & pepper

METHOD

1. Whisk all batter ingredients together until a smooth – lump free batter achieved…keep in refrigerator until ready to use.
2. Heat vegetable oil in a heavy bottomed pot on stove top until approximately 170 degrees
3. Dust each piece of barramundi with corn flour then dip into beer batter – cook in hot oil until golden brown (approx. 3 mins) careful not to overcrowd pot (cook 4 pieces at a time)
4. Place a grilled tortilla on plate, top with Vegetable Salsa & crispy Beer Battered Barramundi, drizzle with Spiced IPA Mayo

Serve with coleslaw, lemon wedges & extra IPA Mayo on the side

My ratio for the Sydney brewery East Coast IPA Beer Batter is 1:1… one for the beer batter – one for me.

SPICED IPA MAYO INGREDIENTS

• 1 cup homemade or good quality store bought mayonnaise (nice & thick)
• 3 Tbsp East Coast IPA Beer
• 1/2 tsp chilli powder
• 2 Tbsp chipotle sauce (smoked chilli sauce)

METHOD

Whisk together and place in fridge until ready to serve.

VEGETABLE SALSA INGREDIENTS

• 1 cob of sweet corn – char grilled on BBQ than kernels cut off the cob
• 1/2 cup diced cucumber
• 1/4 cup diced yellow capsicum
• 1/4 cup diced red capsicum
• 1/2 cup shredded lettuce (cos or iceberg)
• Salt & pepper to taste
• Chopped coriander
• 2 Tbsp olive oil

METHOD

Mix all ingredients together until combined – place in fridge until ready to use.