FISH TACOS

YIELD: Serves 8

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INGREDIENTS

  • 280 g Fish & Calamari Batter R/P (08470930)
  • 375 ml (1½ cups) Water
  • 2 kg (8 fillets) Fish, hake, cut into 16 strips
  • 175 g (¼ small) Red cabbage, shredded
  • 246 g (1 can) Corn kernels, drained
  • 160 g Pickled red onion, slices
  • 100 g (1 medium) Carrot, julienned
  • 10 g Fresh coriander, whole leaves
  • 250 ml (1 cup) Delinnaise (07663050)
  • 125 ml (½ cup) Sweet Chilli Sauce (07651040)
  • 640 g (8) Tortilla wraps

METHOD

1 Mix together the Fish & Calamari Batter R/P and water to make a batter. 2 Dip the raw fish into the batter. 3 Place the coated fish into a fryer with the basket fully submerged in the oil. Do not stack the fish in the basket. Fry in batches. 4 Deep-fry at 160°C - 180°C immediately after coating for 5 - 10 minutes or until golden brown and fish is cooked. 5 Mix together the cabbage, corn, pickled red onion, carrot and coriander in a mixing bowl to make a slaw. 6 To assemble: Spread half (125 ml) of the Delinnaise equally over half of each tortilla wrap. Top with equal amounts of slaw and fried fish strips and fold over. Drizzle each with remaining Delinnaise and Sweet Chilli Sauce. 7 Serve with micro greens and lime halves.
Chef’s Tip: Discard any leftover batter for food safety purposes.
Chef’s Tip: Reserve some of the slaw to spoon over fish before drizzling with sauce.