in the kitchen
Ingredients
- 600 g firm white fish (cod or halibut), cut in strips
- For batter: 150 g flour, 200 ml cold beer, 1 tsp baking powder, salt
- For slaw: 200 g white cabbage, 2 tbsp chipotle mayo, lime juice
- For mango salsa: 1 mango diced, 1/2 red onion diced, chili, coriander, lime
- 8 corn tortillas
- For crema: 4 tbsp sour cream + 1 tbsp lime juice
Method
1
Make batter: whisk flour, beer, baking powder and salt.
2
Dip fish in batter; fry in oil at 180 C in batches until golden, about 3-4 minutes.
3
Mix slaw and salsa components separately.
4
Warm tortillas on a dry pan. Build tacos: fish, slaw, salsa, a drizzle of crema and fresh coriander.