Gently toss all the ingredients until well combined and let rest at room temperature for 30 minutes. Add chopped cilantro, olive oil, cumin, and salt to taste. Squeeze the juice of half a lime over the mixture. Drain the fish on a wire rack.Īssemble your tacos to your liking and serve immediately with a cold beer or drink of your choice. Dice the red pepper, mince the red onion, and seed and mince the jalapeno. You will need to do this in a few batches as you do not want to overcrowd the pan. Place your fish into the oil and fry for roughly 1.5 - 2 minutes on each side or until golden and crispy. Place your fish into the batter and shake off any excess batter. Once your oil is hot turn the heat of the stove down to a medium heat. You can check if your oil is ready by placing a wooden skewer into your oil and seeing if bubbles form. When you are ready to fry your fish, heat a large amount of vegetable or grape seed oil into a wok or large frying pan. It should take a few minutes for your cabbage to pickle. Cover your cabbage with vinegar, add the sugar or stevia and sprinkle with salt and pepper. Sprinkle with salt and pepper, olive oil and the juice of half a lime and mix together.įor the pickled cabbage, thinly slice your red cabbage with a sharp knife and place into a seal proof jar. Dice into small cubes and combine with your red onion, chili and coriander stalks in a medium sized bowl. To make your mango salsa, separate the mango flesh from the seed and cut away the skin. Sprinkle salt and pepper over your fish and set to the side until you are ready to cook them. Slice your fish into medium sized strips trying to ensure they are all the same level of thickness. Cover your batter and set to the side for 30 minutes or more. You do not want to over mix your batter so it is okay if there are a few lumps. In a large bowl, combine your beer and self-raising flour and mix together. In a food processor, blend avocado, sour cream, lime juice, and cilantro together until well blended. Place in the oven for 10-12 minutes or until flaky. Season with salt, pepper, and a squeeze of lime juice on top of each one. Begin by making your batter for the fish. Lightly oil a baking sheet and place fish fillets on top.
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