It’s said the origins of this taco come from Japanese deep-water fisherman who brought the tempura technique to Mexico. Loved by surfers and beach goers it’s the perfect summer meal.
8 x 80g portions hake, lightly salted
Extra flour for coating fish
salt & pepper
oil for frying
150g mayo (homemade is better)
150g sour cream
4 x jalapenos
juice of 2 limes (extra for garnish)
2 cups shredded cabbage
sliced red onion & radish for garnish
8 corn tortillas, warmed
Season the hake fillets then set aside. Mix the beer, flour, salt & pepper then chill in the fridge. Roast the chilies on an open flame till blackened then blend with a stick blender into the mayo and fold in the sour cream, season to taste and add lime juice. Heat the tortillas by dipping them in water and toasting them in a dry pan on a high heat. They will become soft and pliable. Keep them warm in a clean towel. Heat the oil to 180°C. Lightly dust the fish in flour then dip in the batter. Fry 3 pieces at a time till golden, brown and delicious. Season with a bit of salt and keep warm. To serve put some slaw into a tortilla and add some fish, sauce & garnish. & GEEES!!!