Ingredients
- 240g / 2 cups Supreme cake flour
- ½ teaspoon salt
- ¾ cup water
- 3 tablespoons olive oil
- 450g white fish (kingklip)
- 1 cup all-purpose fl our
- 1 cup beer
- 1 teaspoon baking powder
- 1 teaspoon salt
- freshly cracked black pepper
- 1 teaspoon chilli powder (optional)
- ½ cup mayonnaise
- chipotle or chilli sauce
- 1 tablespoon lime juice
- ¼ red cabbage (shredded)
- 4 avocados (cubed)
- 20g coriander leaves (stalks removed)
- 4 limes (cut into quarters)
Cooking Instructions
- In a large bowl, combine flour and salt. Stir in water and oil.
- Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
- Let rest for 10 minutes.
- Divide dough into 8 portions. On a lightly floured surface, roll each portion into an 18cm circle.
- In a large skillet coated with cooking spray, cook tacos over medium heat for 1 minute on each side or until lightly browned.
- Keep warm. Pat dry and season the fish on both sides with salt. Cut into even size chunks.
- To make the beer batter, add the flour, baking powder, salt, black pepper and chilli powder (optional) to a mixing bowl.
- Combine well and then add 1 cup of beer.
- Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary.
- In a deep fat fryer pre-heat oil to 180ºC. Fry a few pieces of fish for a couple of minutes at a time or until the exterior is turning a darker brown.
- Carefully remove the fish sticks from the oil, drain them in some paper towels and season with salt, continuing until all the fish sticks are cooked.
- Mix the mayonnaise, chipotle or chilli sauce and lime together in bowl.
- Place a few pieces of fried fi sh in each soft taco and top with shredded cabbage, avocado cubes, mayonnaise, coriander and a lime quarter.
- Repeat until all are filled.