Dark Ale Crispy Baja Fish Tacos
Ingredients
500 gm Angelakis Mulloway Fillets
12 Tortillas
1 ½ Cups Self Raising Flour
½ Cup Plain Flour
Extra Plain Flour, for dusting
375 ml Dark Ale
Sea Salt
½ Iceberg Lettuce, shredded
1 Cup Mixed Lettuce Leaves
1 Avocado, sliced
1 Bunch Coriander
1 Small Red Onion, sliced
Limes Wedges
Dressing
1 Cup Sour Cream
½ Cup Mayonnaise
2 tbls Lime Juice
1 tsp Smoked Paprika
½ tsp Dried Chilli Flakes
1 tsp Ground Cumin
Method
To make the dressing, place the sour cream, mayonnaise, lime juice, smoked paprika, chilli flakes and ground cumin in a bowl, gently whisk until well combined.
Remove the skin (optional) from the mulloway fillets with a sharp knife and cut into long strips of even weight to ensure consistent cooking.
Prepare the Beer Batter by sifting the self raising , plain flour and sea salt into a bowl, gently mix in the beer with a fork making sure not to overwork the batter.
Coat each piece of fish in the plain flour (this gives the batter something to stick to) Dip each piece of fish into the batter and place into the oil which has been preheated to 190℃. Cook the fish in batches to maintain the oil temperature, cook until golden brown then drain on paper towel.
To serve, chargrill or heat the tortillas in the oven, serve with the shredded lettuce, mixed leaves, coriander, sliced red onion, avocado, lime wedges and the sour cream dressing.
Cook’s Tip
Make sure the beer is cold when making the batter, this will make the batter crispier when cooked!