Crispy Fish Taco

Ingredients

Crispy Fish Taco

• 1L canola oil
• 1 fillet hake – 120g
• ¼ tsp salt
• ½ tsp ground black pepper
• 1 cup cake flour
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1½ cups sparkling water
• 20g all-purpose flour seasoned with 2g salt
• 60g green cabbage, thinly sliced
• 1/3 cup pico de gallo
• juice of ½ lime
• 3 warm corn tortillas
• fresh coriander for garnishing

Pickled Jalapeño and Coriander Sour Cream

• 200g sour cream
• 20g fresh coriander
• 10g pickled jalapeño chillies
• 2g salt

Method

1. Place the canola oil into a deep-fryer and set it to 180ºC.
2. Cut the hake fillet into manageable, fish finger–size pieces and season lightly with salt.
3. In a large bowl, whisk 1 tsp salt with the black pepper, cake flour, garlic powder and paprika until well combined. While mixing, slowly pour in the sparkling water and keep mixing until you end up with a smooth, lump-free batter. It should resemble a thick crêpe batter.
4. Dip the fish fingers into the seasoned flour, then into the batter. Allow any excess batter to drip off and then gently place the fish into the hot oil. Fry until golden brown and crispy, then drain the fish on paper towel and sprinkle with salt.
5. Place all the ingredients for the pickled jalapeño and coriander sour cream into a blender or food processor and blend until smooth.
6. Mix the sliced cabbage into the pico de gallo and dress it with some of the sour cream.
7. Fill each taco shell by placing one crispy fish finger along the length of the tortilla. Top with cabbage salsa and garnish with fresh coriander.

Tip: A squeeze of fresh lime goes a long way