Name: Beer-battered fish tortillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup macro organic self-raising flour, plus ½ cup extra; 1 teaspoon cumin seeds; 330 millilitre beer; 1 egg, beaten; vegetable oil, for deep-frying; 500 gram flathead or john dory, cut into fingers; 8 woolworths select tortillas; 1/2 baby cos lettuce, thinly sliced; Salsa; 2 vine-ripened tomatoes, roughly chopped; 1 avocado, seeded, peeled, chopped; 1 long red chilli, seeded, finely sliced; 1 green onion, finely sliced; 1/4 cup coriander leaves; Dressing; 1 lime, grated zest, juice; 2 tablespoon sour cream

Beer-battered fish tortillas

Feed the family with these deliciously crispy, succulent beer-battered fish tortillas. Quick, easy and so delicious!

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 1/2 cup macro organic self-raising flour, plus ½ cup extra

1 teaspoon cumin seeds

330 millilitre beer

1 egg, beaten

vegetable oil, for deep-frying

500 gram flathead or john dory, cut into fingers

8 woolworths select tortillas

1/2 baby cos lettuce, thinly sliced

Salsa

2 vine-ripened tomatoes, roughly chopped

1 avocado, seeded, peeled, chopped

1 long red chilli, seeded, finely sliced

1 green onion, finely sliced

1/4 cup coriander leaves

Dressing

1 lime, grated zest, juice

2 tablespoon sour cream

Method

1.Sift flour into a bowl. Add seeds and make a well in the centre. Gradually whisk in beer and egg to make a smooth batter. Season to taste. Set aside for 30 minutes.

2.Make salsa: In a bowl, combine tomato, avocado, chilli, onion and coriander. Season to taste.

3.Make dressing: In a small jug, whisk zest, juice and cream together. Toss 1/3 of the dressing through the salsa.

4.Heat the oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.

5.Dust fish in extra flour. Working in batches, dip fish into batter, allowing excess to drain off. Deep-fry for 3-4 minutes each, until golden and crisp. Drain on paper towel. Repeat.

6.Place 2 tortillas into each serving bowl. Fill with lettuce and salsa, then fish. Drizzle with dressing to serve.

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