Crispy Fish Tacos
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
Ingredients:
500 g white fish fillets hoki or tarakihi
2 C vegetable oil
1 Fog dog beer batter mix
165 mL lager beer
1 tbsp Everything Bagel Seasoning (see Chef's tip)
6 tortillas
1 tbsp aioli
1 tbsp sriracha mayonnaise
1 lime
Extra Ingredients
¼ red cabbage finely shredded
1 radish finely sliced
1 preserved sliced jalapeno
2 tbsp red wine vinegar
Chef's tip:
These Crispy Fish Tacos aren't just for Tuesday. Bringing a freshness to each bite with a quick and easy pickle, and crunchy beer battered fish, you can love these tacos any day of the week.
You can make your own bagel seasoning if you want to.
METHOD:
Step 1
Fill a cast iron skillet 2/3 of the way with canola oil and heat to 350F/ 176C.
Step 2
Slice up all the veg for the pickle and add to a medium sized bowl. Pour over the red wine vinegar, and stir to coat all the veg. Cover and refrigerate until needed.
Step 3
Make up the beer batter mix following the packet instructions and add a Tbsp of everything bagel seasoning. Whisk to combine.
Step 4
Pat the fish dry and season on both sides with salt and pepper. Add the fish to the batter and coat well before slowly adding to the hot oil for 4 minutes, turning once half way through.
Step 5
Remove the fish from the oil onto a paper towel and season with salt whilst still hot.
Step 6
Build your taco:
Step 7
In a hot dry pan, toast the tortillas for 10- 15 seconds aside until soft. Add a squirt of aioli to the tortilla followed by the pickled veg. Top the pickle with the crispy fish, and a drizzle of sriracha mayo. Top with some micro greens and a good squeeze or lime.