CO­CONUT FISH TACOS,

SERVES 4 PREP 25 min­utes COOK 10 min­utes COST $3.50 a serve

Recipes+ - - Front Page -

1 cup self-rais­ing flour, plus 1/3 cup ex­tra 1 cup chilled beer

1 cup panko (dried Ja­panese bread­crumbs) 2/3 cup shred­ded co­conut Veg­etable oil, to deep-fry

400g firm white fish fil­lets,

cut into 1.5cm strips

1 ta­ble­spoon lemon juice,

plus 1 ta­ble­spoon ex­tra

200g canned pineap­ple pieces, drained,

finely chopped

1 Le­banese cu­cum­ber, finely chopped

½ red onion, thinly sliced

½ cup Greek-style nat­u­ral yo­ghurt ½ tea­spoon cayenne pep­per

8 taco shells, warmed

1½ cups shred­ded let­tuce

Sift flour into a large bowl. Add the beer; whisk to make a smooth bat­ter. Com­bine the bread­crumbs and co­conut on a large flat plate.

Pour enough oil into a large heavy-based saucepan to reach a depth of 5cm. Heat over high heat (oil is ready when a cube of bread crisps quickly with­out ab­sorb­ing any oil. Toss fish in ex­tra flour, shake off any ex­cess. Dip into beer bat­ter, al­low­ing ex­cess to drip off. Press into bread­crumb mix­ture to lightly coat. Deep-fry fish, in batches, for 4 min­utes or un­til golden brown and cooked. Drain on pa­per towel.

To make pineap­ple salsa, com­bine the juice, pineap­ple, cu­cum­ber and onion in a bowl. Whisk the yo­ghurt, ex­tra juice and half the cayenne pep­per in a bowl.

Fill taco shells with let­tuce, pineap­ple salsa and fish pieces. Driz­zle with yo­ghurt dress­ing. Serve sprin­kled with re­main­ing cayenne pep­per.

$3.50 aserve

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