Hot & Spicy Fish Tacos
Ingredients:
Jalapeno sauce:
1 cup coriander leaves- chopped
⅓ cup pickled jalapenos
Juice of 1 lime
1 tsp Supreme Garlic Paste
1 cup mayonnaise
Salt to taste
Fish:
500g cod fillets- cut into thick strips
⅓ cup Supreme Hot & Spicy Chicken Fry Mix
1 cup Supreme Hot & Spicy Chicken Fry Mix
1 tbsp potato/corn starch
1 ½ cup cold soda water
Oil to deep fry
Other ingredients:
Mini corn tortilla wraps- lightly fried in oil
White cabbage – thinly sliced
Red onions- thinly sliced & pickled in lime juice & salt
Red chillies- thinly sliced
Coriander leaves- roughly chopped
Lime wedges
Method:
Jalapeno sauce: Add coriander, jalapenos, lime juice, garlic paste and salt into a blender/ chopper and blend until smooth. Then add mayonnaise and blend again until well combined.
Fish: Add ⅓ hot & spicy chicken fry mix into a dish. Coat the fish in the chicken fry mix and set aside.
Add 1 cup of fry mix (including the remaining fry mix from the step above) into a dish. Add potato starch and cold soda water and whisk well until smooth.
Heat enough oil in a pot to deep fry over medium-high heat. Once the oil is hot, dip the fish into the batter and coat evenly. Then gently transfer the fish to the hot oil. Fry on both sides until golden and crispy. Remove and drain from the oil then transfer to a wired rack. Repeat with remaining fish.
Optional: add extra batter whilst frying the fish to create crispy bits. Then carefully add the crispy bits to the fish for an extra crispy fish.
Assemble the tacos: Layer the tacos in the following order: tortilla, cabbage, fish, pickled onions, jalapeno sauce, chillies and coriander. Serve immediately
