Mex­i­can Baja-style fi sh ta cos

Serves 8 Ready in 30 min

Essentials (South Africa) - - FOOD -

Veg­etable oil, for deep fry­ing About 500g white fish cut into strips about 9cm long 3 tbsp plain flour, well sea­soned

For the bat­ter

150g plain flour 250ml Mex­i­can beer (like Corona)

For the cream sauce

4 tbsp re­duced-fat may­on­naise

5 tbsp crème fraiche Grated zest and juice from le­mon

To serve

16 taco shells

Shred­ded cab­bage, ready-made tomato salsa and pick­led whole green jalapeño chill­ies, op­tional

1 To make the bat­ter, mix the flour, 1 tsp salt and a gen­er­ous grind­ing of black pep­per in a mix­ing bowl, then grad­u­ally whisk in the beer. Set aside for 15 min. To make the sauce, mix all the in­gre­di­ents to­gether.

2 Heat a good amount of oil in a large, deep pan to 180°C (when the end of a wooden spoon siz­zles in the oil). 3 Coat the fish strips in the sea­soned flour, in batches, then dip them in the bat­ter to coat well. Fry in the hot oil un­til golden brown and cooked through – about 5 min. Drain on kitchen pa­per.

4 Fill the taco shells with the fried fish and top with shred­ded cab­bage, cream sauce and the tomato salsa, and the jalapeño chill­ies, if you like.

1 753kJ per serv­ing 24g fat 4.5g sat fat

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