Look, I'm not going to pretend I am mexican <or even that I have been to mexico> but these taste delish. Just what you want in a warm soft tortilla, spiky sauce and crunchy salad.
If you happen to be flush with cash, replace the fish with raw prawns and proceed as per.
Don't be daunted by the list of ingredients: it really is a chop <get him to do it> and assemble job.
Spiky sauce:
Chopped coriander. I use a small supermarket bag ≃ 30g.
2 cloves of garlic minced
100g greek yoghurt. Don't use low fat here, if you must <though, why?> bio is better.
Juice and zest from 1/2 Lemon
2 tablespoons mayonnaise
2 spring onions, finely chopped
Fish:
400g skinless & boneless frozen basa fillets. Defrosted then drained and cut into long 'fingers' I get about 12.
50g plain flour, seasoned
Beer batter:
100g plain flour
150ml beer I use budweiser but having said that I have made this a few times with corona. Don't quote me but I believe in this case any beer will do...
1 teaspoon of salt
1 tablespoon of caster sugar
Pepper to taste
500ml vegetable oil to fry
Serve alongside:
Avocadoes, must be soft and ripe. Leave out otherwise.
Cherry tomatoes sliced in half, canned sweetcorn, lettuce or other salad leaf. I dress this 'salad' with equal parts olive oil and lemon juice.
sliced and brined jalapenos.
Method:
Make the batter by combining the flour and beer with a fork. Season with salt, sugar and pepper to taste. Leave to rest until you are ready to fry.
Make the sauce:
Combine all sauce ingredients into a bowl big enough to take everything and stir.
To Fry:
Place a small saucepan on a medium to high heat with 500ml of vegetable oil or until its 1 inch from the bottom.
dust each finger in seasoned flour until covered then dunk into the now rested batter and cook for 3 minutes.
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