Fish Tacos

Serves 4

Ingredients 

FISH
800g of Fresh Silver Trevally (cut in small boneless pieces)
 
SLAW
1/4       Red Cabbage (thinly sliced)
1/4       Green Cabbage (thinly sliced)
1          Carrot (thinly sliced into matchsticks)
1/2       Red Onion (thinly sliced)       
1          Coriander (just picked leaves)
 
BEER BATTER
330ml  Beer (Feral Hop Hog)
100g    Plain Flour
100g    Self Raising Flour
100g    Cornflour
1cup    Plain flour (for dusting)
 
CHIPOTLE MAYO
1/2 cup Mayonnaise
1/4 cup Sour cream
2 Chipotle chiles (from the can)
2 tbs freshly squeezed lime juice
 
GARNISH
1/4cup Parsley (finely chopped)
1/4cup Fried Shallots
1/4cup JalapeƱos
 
10        Soft taco shells
4lt        Canola Oil (for frying)
Salt and pepper to season

Ingredients available from Catalano’s Seafood and Coles.

METHOD

To make the slaw and all the ingredients into a mixing bowl and season with salt & pepper.

To make the beer batter, mix the 2 flours and then whisk in the hop hog beer, until you have a smooth consistency.

To make the Chipotle mayo, and all the ingredients into a food processor or blender and blend together.
When frying your fish, make sure your oil is at 190 degrees. First dust the Trevally in the plain flour and then into the batter mix. Be careful when putting the fish into the hot oil and make sure the pieces don't stick together.

Cook the fish portions for 4mins. Once cooked put on some paper towel and soak up any excess oil.

For the best results, lightly toast the taco shells in a dry pan on high heat - 1min each side, make sure not to burn.

Place the toasted taco shells on a serving board, then top with the slaw, then the cooked fish, then the chipotle mayo, then garnish with jalapeƱos, fried shallots and fresh parsley.



Discover more recipe from Global Gastronomy here.