COCONUT FISH TACOS,
SERVES 4 PREP 25 minutes COOK 10 minutes COST $3.50 a serve
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,
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.