Beer Battered Fish Tacos with Tomato and Kiwi Salsa and Yoghurt Lime Crema

The Mexicans know how to have fun with food. They set out great platters of fillings to put in their tortillas with loads of sauces. It’s all hands on and make your own, adding as much of the fresh salsa as you like. Use any white fish you like from Gummy Shark to Sand Whiting to Flathead.

Serves 4-6

Ingredients

Cabbage Salad

  • 1/4 small head white cabbage, shredded

  • 1/4 red onion, thinly sliced

  • 1/4 cup roughly chopped coriander leaves,

  • 2 tablespoons extra virgin olive oil

  • Juice of 1 lime

  • Salt and pepper

Tomato and Kiwi Salsa

  • 1 cup cherry tomatoes, finely chopped

  • 1 kiwi fruit, finely chopped

  • 1/2 red onion, finely diced

  • 2 tablespoons coriander leaves, finely chopped

  • Juice of 1 lime

  • Salt and pepper

 

Yoghurt Lime Crema

  • 1/2 cup Greek yoghurt

  • Juice and zest of 1 lime

  • Salt and pepper

 

Beer Batter and Fish

  • 1 cup plain flour

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chilli powder

  • 1/2 teaspoon fine sea salt

  • 300ml cold beer

  • 12 small fillets of fish (gummy shark, sand whiting, flathead are all great options)

  • Sunflower oil to shallow fry

 

To Serve

  • Twelve warm flour tortillas, lime wedges, hot sauce

Method

Cabbage Salad

Put the cabbage, onion and coriander into a large serving bowl. Season with extra virgin olive oil and lime juice, season with salt and pepper. Toss and set aside.

Salsa

Place all the ingredients in a bowl and mix well. Set aside.

Crema

Put all the ingredients into a small serving bowl, stir and set aside.

Batter

In a large mixing bowl place the flour, cumin, onion powder, garlic powder, smoked paprika, chili powder and salt. Stir with a whisk to mix. Pour in the beer and whisk. The batter should be the consistency of pouring cream.

Fish

Heat the oil in a frying pan over medium-high heat. Once the surface of the oil starts to shimmer, coat the fish fillets into the batter. Fry them in batches for about 2 - 3 minutes on each side until they are crisp and golden. Drain them on a wire rack set over a baking tray. Keep the fish warm in a low oven until all the fish is cooked.

To Serve

Warm the tortillas as per instructions on the pack. Lay tortillas on serving plates. Place a piece fish onto each tortilla. Add some cabbage salad, tomato and kiwi salsa and top with a dollop of yoghurt lime crema. Add an extra squeeze of lime and a drizzle of your favourite hot sauce. Enjoy.

Salt Water FishSeafood Industry VictoriaGummy Shark, Whiting, Flathead