Crispy Fish Tacos with Coleslaw and Birch & Waite Lime Chipotle Dressing & Sauce

Serves: 4
Prep time: 15mins
Cook Time: 25mins

Flathead Fillets, Cut Into Strips400 g
Plain Flour - Plus Extra For Dusting1 cup
Baking Powder½ teaspoon
Salt½ teaspoon
Soda Water½ cup
Soda Water½ cup
Milk½ cup
Vegetable Oil For Deep Frying
Soft Tacos, Warmed8
Small Cos Lettuce, Leaves Separated1
Red And Green Cabbage, Shredded2 cups
Red Onion, Thinly Sliced½ onion
Small Cos Lettuce, Leaves Separated1
Jalapeños, Sliced (Optional)2
Coriander Leaves½ cup
Llime Wedges To Serve
NEW Lime Chipotle Dressing & Sauce1 bottle


  1. 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).
  2. 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.
  3. Combine cabbage with red onion and dress with Birch & Waite Lime Chipotle Sauce.
  4. Fill tacos with lettuce, coleslaw, fried fish, jalapeños and coriander.
  5. 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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