Here's How Top Chef Alum Justin Sutherland Levels up His Cooking with Miller High Life

Looking for a new dish to add into your dinner rotation? Justin Sutherland has a delicious recipe to share that's sure to impress.

The Top Chef Season 16 alum whipped up some crispy fish tacos. And his secret ingredient? Beer, of course. 

"The way I'm really going to take this dish to the next level is by using some Miller High Life," Justin explained in the video, above.

Sure, Justin has some pretty impressive cooking credentials, but he maintains this is a recipe that even less-skilled home chefs can try, too. The St. Paul, Minnesota native calls his beer battered fish tacos "a quick and easy dish you can make right at home," adding, "that's how we do it in the midwest."

Miller High Life beer battered fish tacos.

Photo: Bravo

Press play to see how the pro chef brought these delicious crispy beer battered fish tacos to life.

Try Justin Sutherland's easy fish tacos recipe:

Miller High Life Beer-Battered Fish Tacos With Red Cabbage Togarashi Slaw and Wasabi Avocado Puree 

Ingredients for the fish tacos: 

• 1lb white fish
  • "Halibut or cod are my favorite," shares Justin, "But you can use haddock, tilapia, or snapper."
• 1 cup all-purpose flour 
• ½ cup rice flour 
• 1 cup Miller High Life 
• 1 egg 
• 1 tbsp salt 
• ½ tbsp white pepper 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1 tsp baking powder 
• Corn tortillas
• Peanut oil for frying

Ingredients for the slaw:   

• 1 cup shredded red cabbage 
• ½ cup shredded green cabbage 
• ¼ cups shredded carrot 
• 3 bias cut scallions
• ½ cup torn cilantro  
• ¼ cup thinly-sliced red onion 
• ¼ cup thinly-sliced daikon radish 
• 1 thinly-sliced and seeded jalapeño

Ingredients for the slaw dressing: 

• 3 tbsp heavy mayo 
• ¼ cup Mexican crema or sour cream 
• 2 tbsp sriracha  
• 2 finely-minced garlic cloves 
• 1 tbsp honey 
• 1 tsp fish sauce  
• Juice of one lime 
• 1 tbsp rice wine vinegar  
• 1 tbsp honey 
• 3 tbsp togarashi  
• 1 tbsp toasted black sesame seeds  

Ingredients for the avocado puree: 

• 2 ripe avocados 
• 1 tbsp wasabi sauce  
• 2 or 3 ice cubes 
• 3 tbsp yuzu juice
  • A note from Justin: "Lemon juice works, as well." 
• 1 tbsp salt 
• 1 tsp white pepper 

Preparation instructions: 

1. Cut fish into 1-inch strips.
2. Combine all dry ingredients for a flour mixture. 
3. Whisk together Miller High Life and egg.
4. Mix all slaw dressing ingredients and let them sit for 20 to 30 minutes.
5. Combine slaw vegetables and toss well.
6. Place all ingredients from avocado puree and blend until smooth.
7. In a bowl, whisk together Miller High Life, rice flour, ½ cup all purpose flower, baking powder, egg, and 2 tsp salt until there are no lumps remaining. The wet batter should be a little bit runnier then pancake batter and completely smooth. 
8. In a large pot (or tabletop fryer) pour in oil about three inches deep and heat to 350° to 375°F with a deep fat thermometer. 
9. In a pie pan or plate, mix the remaining ½ cup all purpose flour with 2 tsp salt, white pepper, onion, and garlic powder. 

Cooking instructions: 

1. Coat each piece of fish with the flour mixture, then dredge in wet batter. 
2. Lower the fish into the 350° oil. 
3. After three to four minutes, flip the fish. Cook for an additional three to five minutes, flipping halfway through. 
4. Remove and lay onto a power towel-lined plate. 
5. Season immediately with salt. 
6. Combine slaw dressing with slaw vegetables. 
7. Heat tortillas in lightly-oiled sauté pan, or over open flame on gas grill. 
8. Place slaw and fish in tortilla. 
9. Top a drizzle of avocado puree.