INGREDIENTS

• 450 – 500g firm white fish fillets cut into strips / or chunks,  e.g. angelfish
• 1 1/2 cups flour (and 1/4 cup for dusting)
• 300ml beer
• 3 tsp baking powder
• Salt & pepper
• 2 tsp smoked paprika to add to the dusting flour (optional)
• 1 red onion finely sliced and soaked in red wine vinegar for about 4 hours or longer in the fridge
• Soft flour taco’s or tortillas / wraps
• Oil for frying
• Lime or lemon wedges
• Fresh coriander leaves

For the spicy slaw:

• Grated carrot (quantity as per requirement)
• Finely sliced cabbage to a 50:50 ratio to the carrot
• Good quality mayonnaise to coat the carrot and cabbage
• Hot sauce of your choice to season the slaw.
• Make the slaw by tossing the shredded cabbage and grated carrot in a  bowl with the mayonnaise and hot sauce

METHOD

1. Heat enough oil in a deep pot to fry the fish pieces (about half full)
2. Toss the fish pieces in a bowl with the flour, smoked paprika, salt and pepper to lightly coat
3. In another bowl mix the flour and baking powder and then add the beer and whisk lightly to a thick runny consistency
4. When the oil is hot enough, dip each piece of fish into the batter and gently drop into the oil turn the pieces over when they are golden brown and drain on kitchen paper
5. Repeat until all the fish is cooked
6. Heat the tacos / tortilla’s by either microwaving for 10 seconds or heating on a dry hot pan
7. Assemble the tacos adding the slaw, a few fish pieces and coriander
8. Season with salt and a spritz with lime juice

Recipe and image via www.drizzleanddip.com