Fish Taco

Ingredients

FISH

200 g cod filets
50 g garlic oil
Chilli sauce

BATTER

550 g beer
400 g flour
10 g salt
10 g baking soda

COLESLAW

50 g carrots
150 g white cabbage
150 g red cabbage
Juice from 1 lime
4 g salt
50 ml apple cider vinegar
2 g parsley

CHILLI MAYO

200 g mayonnaise
15 g chilli sauce (sriracha)
2 g salt

OTHER INGREDIENTS

Tortillas 6”
Lime
Finely chopped coriander leaves
1,5 litre frying oil
Spring onion

Preparation

FISH

Simmer red cabbage, white cabbage and carrots in a pan.
Add vinegar, lime juice, sugar and salt.
Finish with parsley and remove from heat.

BATTER

Mix flour with baking soda, salt and beer and stir.

FISH

Cut to approx. 5 cm strips.
Rub with garlic oil and chilli sauce.
Cover in batter and deep fry in oil at 180°C for 5 min.

Serve on a tortilla with coleslaw, chilli mayo, spring onions, coriander and a slice of lime.

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