Crisp and golden battered fish in tortillas with crunchy radish and cabbage and creamy avocado.
Ingredients
Vegetable oil for deep frying
150g plain flour
240ml flat, room temperature beer
1/2 teaspoon hot chilli powder
1 1/2 teaspoons salt
450g firm white fish fillets (such as cod, haddock, or pollock), cut into 3cm cubes
1 pack (193g) Old El Paso™ Stand ‘N Stuff Soft Flour Tortillas
75g red cabbage, finely sliced
50g radish, finely sliced
1 avocado, stone removed, peeled and chopped
1 small handful fresh coriander
2 limes, cut into wedges, to serve
Instructions
Heat the oil in a deep fat fryer or heavy-bottomed pan, coming up about 5cm, to 180°C, or until a small piece of bread browns in 10 seconds.
Beat together the flour, beer, chilli powder and salt, in a medium bowl, until smooth. Coat the fish in the batter, then add to the fryer or pan in batches. Cook for 3 to 4 minutes, stirring occasionally, until golden brown and cooked through. Drain on a paper towel-lined baking sheet. Keep warm while frying the remaining fish.
Heat the tortillas to pack instructions. Fill the tortillas with the cabbage, radish, avocado, coriander and fish and squeeze over a little lime juice. Serve with extra lime wedges.
Expert Tips
Great also served with salsa and soured cream.
Alternatively use chicken instead of fish. Increase the cooking time slightly to make sure the chicken is fully cooked through.
