Fish tacos with tomato salsa
—·Mexican
Fish tacos with tomato salsa
Ingredients
- 400g firm white fish fillets (such as ling or perch)
- 75g (1/2 cup) self-raising flour
- 125ml (1/2 cup) soda water
- 1 egg
- Vegetable oil, to shallow-fry
- 1 large tomato, coarsely chopped
- 1 garlic clove, crushed
- 2 shallots, trimmed, thinly sliced
- 2 tsp fresh lime juice
- 8 flour tortillas, warmed
- 1 avocado, mashed
- 400g can kidney beans, rinsed, drained
- 190g (3/4 cup) sour cream
- Fresh coriander sprigs, to serve
Instructions
3 steps
- 1
Cut each fish fillet into 8 strips. Place the flour in a bowl. Make a well in the centre. Whisk in the soda water and egg until smooth. Add enough oil to a frying pan to come 2cm up the side. Heat to 180°C over medium heat (when oil is ready, a cube of bread with turn golden brown in 15 seconds). Coat one-third of the fish in the batter. Cook for 2-3 minutes each side or until golden and cooked through. Use tongs to transfer to a tray lined with paper towel. Repeat, in two more batches, with the remaining fish and batter.
- 2
Combine the tomato, garlic, shallot and lime juice in a large bowl.
- 3
Top tortillas with avocado, kidney beans, fish, tomato salsa, sour cream and coriander sprigs.
Progress
0 / 3 steps
