Spicy beer battered fish tacos with zingy slaw

Elise Kellond-Knight shares her secret tip for the ultimate fried fish tacos: the fish takes a quick dip into the batter, before chilling in the fridge, allowing the cold batter to deep-fry into a crisper shell once it hits the hot oil, resulting in the perfect, crunchy bite!

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 1 cup plain flour
• Salt and black pepper
• A pinch cayenne pepper
• 1 can (375 ml) beer, chilled (e.g. Cerveza)
• 2 white fish fillets (e.g barramundi or basa), cut into 6 pieces total
• Canola oil, for deep-frying
• 6 soft taco tortillas
• Chipotle mayonnaise, to serve

For the pickled fennel

• 1 small fennel bulb, thinly shaved
• 1 cup (250 ml) apple cider vinegar
• 2 tbsp sugar
• 2 dill sprigs

For the salsa verde

• ½ small bunch flat leaf parsley, roughly chopped
• ½ small bunch coriander, roughly chopped
• 1 tbsp jalapeños in brine
• 1 lime, juiced
• Salt and black pepper
• ⅓ cup (80 ml) olive oil
• ¼ red onion, roughly chopped

For the slaw

• Pickled fennel (above)
• 1 lime, juiced
• ¼ cup (60 ml) extra virgin olive oil
• Salt
• 1 tsp honey
• ¼ red cabbage, thinly shredded
• 1 bunch coriander, leaves picked
• ½ bunch flat leaf parsley, leaves picked

Pickling time: 2-24 hours.

Instructions

1. Start with the pickled fennel. Combine the ingredients in a ingredients in a tall jar and pickle for 2-24 hours before using.
2. For the fish: In a large bowl, whisk together the flour, a pinch of salt and black pepper, cayenne pepper and beer to a smooth consistency. Dip the fish fillets into the batter, then transfer to a plate and refrigerate to help set the batter.
3. Heat enough oil in a large saucepan to deep-fry. Deep-fry the fish for 1½ minutes per side, until golden and crisp. Use tongs to remove to a paper towel-lined plate.
4. To make the salsa verde, combine the ingredients in a food processor and blitz until smooth. Set aside until needed. To make the slaw, drain the pickled fennel. In a large bowl combine the lime juice, olive oil, a pinch of salt and honey, whisking well to combine. Add the drained fennel and remaining ingredients and toss gently to combine.
5. To serve, divide soft tacos between plates. Top with slaw, fish, a dollop of salsa verde and a drizzle of chipotle mayonnaise and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.