0

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. 


 

Ingredients 

8 x 80g portions hake, lightly salted 

300g flour 

Extra flour for coating fish 

500g beer 

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 

punnet coriander 

sliced red onion & radish for garnish 

8 corn tortillas, warmed 


Method 

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. Tand & bou GEEES!!! 

 

Corn & Beans, the Mesoamerican power-couple!
There are many interesting stories and legends around the history of the Mayans. They had a remarkable civilization around the 8th and 9th century tha...
Lamb Rump Tacos with Tomatillo Salsa
South African’s love lamb but were not the only country that regularly tucks into this unctuous, slightly gamey red meat. Mexican’s are quite keen on ...
Leave a comment
Note: HTML is not translated!