Let’s taco bout how delicious these fish tacos are!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- 750ml (3 cups) sunflower oil
- 250g fresh hake
- 100g self-raising flour
- pinch salt
- 200ml soda water
- large handful lettuce, shredded
- 6 soft flour tortillas
- 1 pineapple, peeled and cut into semi-circular slices
- ½ red onion, peeled and sliced into thin strips
- 125ml (½ cup) sour cream
- 50g Cheddar, finely grated
- 2 spring onions, finely sliced
Place the oil in a medium-size pot and heat to 180°C.
Pat the hake dry and cut into cubes. Place the flour and salt in a bowl and slowly whisk in the soda water to form a smooth batter. Drop a little batter in the oil to test if it is at the right temperature – if the oil bubbles lightly and the batter starts frying, the oil is hot enough. If the oil bubbles intensely and there is smoke, the oil is too hot. Dip the hake cubes into the batter and fry until cooked through and golden, 3 – 4 minutes. Fry in batches and place the cooked fish on paper towel to drain.
Place some shredded lettuce down the centre of each tortilla. Top with cubes of fried fish, pineapple slices, red onion slivers and sour cream, and sprinkle over a little grated cheese and some spring onions. Place a skewer through each tortilla to hold it together and serve.