Not just for Tuesdays… these crispy fish tacos with all the trimmings are perfect any day of the week!
Crispy Fried Fish Tacos
8 x 1 0 0g pieces firm white fish (e.g. snapper, barramundi or cod)
½ cup cornflour (cornstarch)
vegetable oil, for deep frying
Marion’s Kitchen Coconut Sriracha (or your choice of hot sauce)
tortillas to serve
avocado, sliced to serve
finely sliced cabbage , to serve
coriander leaves, to serve
lime wedges , to serve
Batter:
150g (5 oz) plain flour (all-purpose flour)
50g (1.7 oz) corn flour (cornstarch )
½ tsp baking powder
1 tsp sea salt
320ml (10.8 fl oz) cold beer
Tangy mayo:
1/3 cup mayonnaise
2 tablespoons lime juice
pinch of salt
Pickled red onion:
1 red onion, thinly sliced
1 tbsp white vinegar
½ tsp sea salt
- For the batter, mix the plain flour, corn flour, baking powder and salt together. Place in the freezer for at least 15 minutes. Also ensure your beer and fish pieces are kept in the fridge until the last minute.
- For the pickled red onion, mix all ingredients and set aside for at least 10 minutes.
- For the tangy mayo, combine the ingredients and set aside.
- Place the ½ cup of corn flour onto a large plate or tray. You’ll use this to dredge the fish pieces before they go into the batter.
- When ready to serve, heat enough vegetable oil to deep fry in a large, deep frying pan or wok over high heat. When the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), you can prepare your batter.
- Take the plain flour mixture and fish pieces out of the fridge. W hisk the cold beer into the plain flour mixture. Coat each piece of fish in the corn flour. Shake off the excess and then dip the fish into the batter before gently placing it into the hot oil. Repeat with remaining fish fillets (do this in batches if necessary). Cook for 3-4 minutes or until each piece is golden, crisp and cooked through. Drain on the paper towel. And season with extra salt.
- To assemble, place a small handful of cabbage onto a warm tortilla. Drizzle over the tangy mayo and the Coconut Sriracha. Top with avocado, fish, pickled red onion and coriander leaves. Serve with lime wedges.
