RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 800g basa, or any white fish e.g. flathead tails, snapper, whiting, barramundi
• 1 cup plain flour
• 1 teaspoon each ground cumin and coriander
• 1 cup beer (or can be soda water)
• Oil for frying
• 12 Soft corn tortillas to serve, warmed

Coleslaw

• 3 cups red cabbage, finely sliced
• ½ cup flat leaf parsley, chopped
• 1 red onion, finely sliced
• 2 Tbsp ZoOSh Whole Egg Mayonnaise

Avocado and Jalapeno Dressing

• 1 large ripe avocado
• Juice & zest of 1 lime
• 1 clove garlic
• ½ cup coriander leaves
• 10 pickled jalapenos from a jar, plus 1Tb of the juice
• 1Tb olive oil
• 1 teaspoon honey
• ¼ cup roasted peanuts, roughly chopped

METHOD :

• Place all the jalapeno dressing ingredients into a small food processor, season with a pinch of sea salt and blend until smooth.
• Combine all the coleslaw ingredients into a bowl, stir well and set aside.
• Slice the fish into 6cm strips. Place the flour, cumin, coriander, beer and a pinch of sea salt into a bowl and whisk until you have a smooth batter.
• Heat 1 inch of sunflower oil a non-stick frying pan over a medium heat (around 170 degrees)
• Dip the fish strips into the batter and gently lower into the oil. Cook the fish for 2 minutes, or until crisp & golden. Remove with a slotted spoon and drain on kitchen paper.
• To serve, place the coleslaw into the middle of the warmed tortillas. Top with crispy fish spoon over the jalapeno dressing. Garnish with extra coriander leaves and lime wedges.  Enjoy!