Crispy Fish Tacos
Crispy and fresh!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 2 – 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
For the fish:
- 3 hake or kingklip fillets, cut into portions
- 3/4 cup all-purpose flour (plus extra for dredging)
- 1/2 cup cold sparkling water
- 1/2 tsp baking powder
- 1/2ĺ tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (vegetable or canola)
- For the sauce:
- ½ cup sour cream or plain yogurt
- 1 Tbsp lime juice
- 1 Tbsp hot sauce
To serve:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- Fresh coriander
- Lime wedges
How To Make Crispy Fish Tacos
- Start by preparing the sauce, add all ingredients into a bowl and mix until well combined.
- In a bowl, whisk together 3/4 cup flour, baking powder, paprika, garlic powder, salt, and pepper.
- Slowly pour in cold sparkling water while whisking until smooth.
- Lightly dredge fish pieces in plain flour first (helps batter stick).
- Dip each piece into the sparkling water batter, coating fully.
- Heat 1/2 inch of oil in a deep skillet over medium-high heat.
- Fry the battered fish for 2 – 3 minutes per side until golden brown and crispy.
- Remove from the oil and drain on paper towel.
- Warm the tortillas, then add a layer of shredded cabbage, followed by fried fish and drizzle over a generous amount of sauce.
- Garnish with fresh coriander and serve immediately with a lime wedge