Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 10 mins Serves 4 1 cup but­ter­milk 1/2 cup may­on­naise 2 garlic cloves, minced 1 tsp cider vine­gar 1 tsp sugar 10g chopped co­rian­der 2 tsp le­mon juice TO AS­SEM­BLE Shred­ded cab­bage, sliced radishes, peeled and cubed av­o­cado, chopped red chilli and chopped co­rian­der 1 Pat the fish dry and sea­son with salt and pep­per. 600g hake fil­lets, cut into chunks Oil, for deep fry­ing 4 tor­tilla wraps FOR THE BAT­TER 140g flour 2 1/2 tsp bak­ing pow­der Large pinch of salt 1 egg, beaten 3/4 cup soda wa­ter, ice cold FOR THE DRESS­ING, MIX 2 For the bat­ter, sift the dry in­gre­di­ents to­gether and com­bine thor­oughly. Make a well in the cen­tre, add the egg and soda wa­ter and whisk to com­bine. Set aside for 5 mins. 3 Heat the oil for fry­ing. Dip the fish into the bat­ter, then deep-fry for 3-4 min­utes on each side un­til golden brown. Drain on a pa­per towel. 4 Di­vide the fish and all other filling in­gre­di­ents be­tween tor­tillas and driz­zle dress­ing over. Serve im­me­di­ately.

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