Beer Battered Fish Tacos, Green Salsa
- 200g rice flour, plus 300g additional for dredging
- 150g plain flour
- 1 tsp baking powder
- 1½ bottles of beer, cold
- 650g white fish cut into 12 pieces
- Sea salt & freshly milled pepper
- 12 soft tortillas
- 12 tbs mayonnaise
- ¼ small cabbage, shredded
- ½ bunch radish, thinly sliced
- ½ bunch coriander, coarsely chopped
- ½ small onion, finely chopped & rinsed under cold water
- Lime wedges, to serve
Combine rice flour, plain flour & baking powder & mix together. Add the beer & whisk gently until just combined. Chill batter until ready to use.
Preheat deep fryer to 180c. Place additional rice flour in a large bowl. Season fish pieces then dredge in rice flour. Dip fish into the batter and carefully add to hot oil. Fry until golden brown, about 2-3 minutes. Transfer to a cake rack to drain & season with sea salt.
To assemble the tacos, lay out the warmed tortillas on serving plates. Place a tablespoon of mayonnaise in the centre of each tortilla followed by cabbage, radish slices, coriander & onion. Place a piece of fish on each tortilla and top with a spoonful of salsa.
- 80g almonds
- 50g walnuts
- 1 clove garlic
- 1 cup soft herbs
- 1 green chilli, chopped
- Sea salt & freshly ground black pepper
- 100ml EVOO
- 100ml verjuice
Preheat the oven to 200C. Roast almonds & walnuts separately. Rub walnuts in a tea towel to remove skins, then leave to cool. Blitz nuts, garlic, herbs, salt and black pepper with a little olive oil. With the motor running, slowly add the remaining oil and verjuice. The consistency should be like pesto.
Want to help the environment whilst you cook? Check out the Containers for Change program and recycle your eligible bottles and cans!