- 250ml - Cheddar cheese to serve
- - 12 tortilla shells
- 45ml - mayonnaise
- 30 ml - milk
- 450 g - whitefish fillets (hake or yellowtail), cubed oil for deep frying
- 125 ml - sour cream
- 250ml - flour
- - 1 egg
- 2,5 ml - (½ tsp) salt
- 30 ml - taco seasoning
- - salsa to serve
- 5 ml - baking powder
- 250 ml - beer or soda water
- 200g - coleslaw mix
In a bowl, mix flour, baking powder and salt. In a jug, mix egg and beer or soda water together. Stirring quickly, pour the egg mixture into the flour mixture until well-incorporated.
Dust fish with extra flour, dip in the batter and fry in hot oil. Drain on paper towels.
3 Mix taco seasoning with sour cream, milk and mayonnaise. Stir in coleslaw mix.
4 Serve the fish in tortilla shells with coleslaw, salsa and cheese. Sprinkle with more taco seasoning (make your own by mixing chilli and garlic flakes, paprika, cumin and oregano to taste).