Friday - - Food -

Prep time 30 mins Cook­ing time 10 mins Makes 10

1 cup of plain flour ½ tsp bak­ing pow­der ½ tsp salt ½ cup non-al­co­holic beer 40g spicy beef sausage, sliced ½ cup French-style may­on­naise Zest and juice of 1 lime Oil, for cook­ing 2 large pieces of kingk­lip, cut into 2cm chunks 10 mini tor­tillas 3 gem let­tuces, sliced finely

To make the bat­ter, sift the flour, bak­ing pow­der and salt into a bowl. Grad­u­ally whisk in the non-al­co­holic beer to make a smooth bat­ter. Cover and set aside for 30 min­utes. Dry-fry the spicy sausage slices in a pan un­til crispy and set aside. Mix may­on­naise with lime juice and zest and set aside. Heat some oil in a large saucepan to 190°C (to test, a small piece of bread should turn golden in 40 sec­onds). Sea­son the fish well, then dip into the bat­ter and fry, four pieces at a time, un­til golden brown and cooked through. Drain on towel and re­peat the process with the rest of the fish. To as­sem­ble the ta­cos, place a lit­tle let­tuce in the mid­dle, top with the fish and sausage slices and driz­zle with may­on­naise. Serve hot.

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