Serves: 4
Prep time: 15mins
Cook Time: 25mins
| Flathead Fillets, Cut Into Strips | 400 g |
| Plain Flour - Plus Extra For Dusting | 1 cup |
| Baking Powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Soda Water | ½ cup |
| Soda Water | ½ cup |
| Milk | ½ cup |
| Vegetable Oil For Deep Frying | |
| Soft Tacos, Warmed | 8 |
| Small Cos Lettuce, Leaves Separated | 1 |
| Red And Green Cabbage, Shredded | 2 cups |
| Red Onion, Thinly Sliced | ½ onion |
| Small Cos Lettuce, Leaves Separated | 1 |
| Jalapeños, Sliced (Optional) | 2 |
| Coriander Leaves | ½ cup |
| Llime Wedges To Serve | |
| NEW Lime Chipotle Dressing & Sauce | 1 bottle |
Method
- Sift flour, baking powder and salt into a bowl. Add combined soda water and milk and whisk until smooth (batter should coat the back of a spoon).
- Heat vegetable oil to 190 degrees. Dust fish with flour, dip in the batter and then into the oil. Deep fry, a few pieces at a time, until golden brown. Drain on a paper towel.
- Combine cabbage with red onion and dress with Birch & Waite Lime Chipotle Sauce.
- Fill tacos with lettuce, coleslaw, fried fish, jalapeños and coriander.
- Drizzle with extra Birch & Waite Lime Chipotle Dressing & Sauce and serve with lime wedges on the side.
Cook’s Note
Substitute battered fish for grilled, baked or pan-fried fish- this recipe works for a variety of fish.
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