Fish Tacos

Method

1
Preheat the oil in a deep frying pan or large saucepan to 200°C (400°F).
2
In a large bowl season the flour with salt and pepper. Dust the fish pieces in the seasoned flour.
3
To make the batter, whisk the egg until light and fluffy, then fold in the flour, bicarbonate of soda and soda water (the batter should be a thin consistency – add a little extra water if necessary). Season.
4
Dip the fish into the batter, shaking off any excess. Carefully shallow-fry in batches (be careful as hot oil will spit), turning occasionally, for 2–3 minutes until lightly golden and crisp. Drain on paper towels and season to taste.
5
Make the tomato salsa, in a small bowl combine the ingredients in a bowl. Season to taste and set aside. To make the sour cream sauce, mix the ingredients in a bowl until smooth and combined. Season to taste and set aside.
6
Heat a frying pan over high heat and warm the tortillas in the pan for a minute on each side. Wrap loosely in a clean tea towel while you cook the remaining tortillas.
7
To serve, fill each taco with some fried fish and shredded cabbage. Top with the salsa and sour cream sauce and serve with a scattering of coriander, lime wedges and jalapeños.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Fish
- Vegetable oil (for deep-frying)
- 400 g white fish fillets (firm, skinless, cut into bite sized pieces)
- 1 cups Plain flour (seasoned, for dusting)
- Salt and pepper, to taste
Batter
- 1 egg
- 150 g plain flour
- 1/2 tsp bicarbonate of soda
- 250 ml cold soda water
Tomato Salsa
- 2 tomatoes, diced
- 2 spring onions, thinly sliced
- 1 fresh jalapeño chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 small handful coriander, finely chopped, plus extra to serve
- 1 lime, juice
- 2 tbsp olive oil
- Pinch ground cumin
Sour Cream Sauce
- 200 ml sour cream
- 60 g Greek-style yoghurt
- 1 lime, juice
- Chilli powder, to taste
to serve
- 6 white corn tortillas
- 150 g white cabbage, shredded
- Coriander, leaves torn and stalks finely chopped
- Lime wedges, to serve
- Pickled jalapeño chillies, to serve

Shopping list for this recipe

Woolworths

Fish Tacos

Name: Fish Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: Vegetable oil (for deep-frying); 400 g white fish fillets (firm, skinless, cut into bite sized pieces); 1 cups Plain flour (seasoned, for dusting); Salt and pepper, to taste; 1 egg; 150 g plain flour; 1/2 tsp bicarbonate of soda; 250 ml cold soda water; 2 tomatoes, diced; 2 spring onions, thinly sliced; 1 fresh jalapeño chilli, finely chopped; 1 garlic clove, finely chopped; 1 small handful coriander, finely chopped, plus extra to serve; 1 lime, juice; 2 tbsp olive oil; Pinch ground cumin; 200 ml sour cream; 60 g Greek-style yoghurt; 1 lime, juice; Chilli powder, to taste; 6 white corn tortillas; 150 g white cabbage, shredded; Coriander, leaves torn and stalks finely chopped; Lime wedges, to serve; Pickled jalapeño chillies, to serve

Matt Moran

Cooking

25 min

Overall

45 min

Ready by

—

Level

Pescatarian

6 serves

metric

4 tips