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Categories:
flour cumin seeds beer egg vegetable oil white fish fillet tortillas salsa tomatoes avocado long red chili green onion cilantro dressing lime sour cream
Viewed: 52 - Published at: 2 years agoIngredients
- 1/2 cup self-rising flour, plus 1/2 cup extra
- 1 tsp cumin seeds
- 1 (12 can) beer
- 1 large egg, beaten
- None None vegetable oil, for deep-frying
- 1 lb white fish fillet, cut into fingers
- 8 None tortillas
- 1/2 head iceberg lettuce, shredded
- None None Salsa
- 2 None vine-ripened tomatoes, roughly chopped
- 1 None avocado, seeded, peeled, chopped
- 1 None long red chili, deseeded, finely sliced
- 1 None green onion, finely sliced
- 2 tbsp cilantro leaves
- None None Dressing
- 1 None lime, grated zest, juice
- 2 tbsp sour cream
Method
- Sift flour into a bowl. Add seeds and make a well in center. Gradually whisk in beer and egg to make a smooth batter. Season to taste and set aside 30 minutes.
- To make salsa, in a bowl, combine all ingredients and season to taste.
- To make dressing, in a small bowl, whisk all ingredients together. Toss 1/3 dressing through salsa.
- Heat oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.
- Dust fish in extra flour. Working in 3 batches, dip fish into batter, allowing excess to drain off. Deep-fry fish, 3-4 minutes each batch, until golden and cooked through. Drain on paper towels.
- Place 2 tortillas into each serving bowl. Fill with lettuce, salsa and fish. Drizzle with remaining dressing to serve.
