CRISPY BEER-BATTERED FISH TACOS
- 4 sweetlip* fillets (skinned and boned)
- 1/4 cup self-raising flour
- 1/4 cup plain flour
- 1/4 cup cornflour
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper
- 250ml beer, cold
- Rice bran or grapeseed oil for frying
- 8 corn tortillas
- 1/2 cup pickled jalapeños, finely chopped
- 3 tbsp jalapeño pickling brine
- 1/4 red onion, finely diced
- 1/2 cup fresh coriander, finely chopped
- 250ml sour cream
- 1 tbsp chipotle Tabasco sauce
- 1/4 red cabbage, finely shredded
- 1/4 iceberg lettuce, finely shredded
- Preheat oven to 180C.
- Cut fish fillets into two even strips. Pat fillets dry using paper towel.
- Place self-raising flour, plain flour, corn flour, onion powder, paprika, thyme and salt and pepper into a medium-sized bowl. Mix well.
- Make a well in the centre of the bowl and gradually pour beer into the flour mixture, whisking to create a smooth consistency. Allow batter to rest for 5 minutes.
- Place a large frypan over medium heat. Pour 2cm of oil into the pan and heat to 175oC, or until a droplet of batter streams with bubbles.
- Dip each piece of fish into the batter before carefully placing in the hot oil. Cook fish for 2-3 minutes each side, or until golden brown and cooked through. Remove from oil and drain on paper towel.
- Meanwhile, wrap corn tortillas in aluminium foil and place in the oven for 5-10 minutes to heat through (you can also do this using a grill pan or fry pan).
- Combine jalapeños, jalapeño brine, red onion and coriander in a small bowl and mix well to create a salsa.
- In a separate bowl, swirl the Tobasco into the sour cream.
- To construct the tacos, place a small amount of cabbage and lettuce down the centre of each tortilla. Top with 2 pieces of crispy fish, a spoonful of jalapeño salsa and a dollop of chipotle sour cream. Serve and enjoy (preferably with a cheeky margarita).
- Any variety of white reef fish would also work perfectly with this recipe.
Recipe, food styling and photography by Georgia Barnes.