800g firm, skinless white fish fillets (we used flathead), pin-boned, cut into 8cm pieces
12 white corn tortillas
300g white cabbage, shredded
Coriander leaves, lime wedges and pickled jalapenos, to serve
TOMATO SALSA
2 tomatoes, finely chopped
2 spring onions, finely chopped
1 jalapeno chilli (optional), finely chopped
1/2 small garlic clove, finely chopped
1 tbs finely chopped coriander leaves
Juice of 1 lime
2 tbs olive oil
Pinch of ground cumin
SOUR CREAM SAUCE
200g sour cream
1/4 cup (70g) Greek yoghurt
Juice of 1 lime
Pinch of ground chilli
BATTER
2 eggs
2 cups (300g) plain flour
1 tsp bicarbonate of soda
INSTRUCTION
For the tomato salsa, combine all ingredients in a bowl and set aside.
For the sour cream sauce, combine all ingredients in a bowl and set aside.
For the batter, whisk eggs in a bowl until well combined, then fold in flour, bicarb and 2 cups (500ml) iced water (the batter should be a thin consistency – add a little extra water if necessary).
To make the fish, place flour in a shallow bowl and season well with salt flakes and freshly ground black pepper.
Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 200°C (a cube of bread will turn golden in 35 seconds when the oil is hot enough). In batches, dust fish in the seasoned flour, then dip into batter, allowing excess to drip off.
Deep-fry coated fish, turning halfway, for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining fish.
Meanwhile, heat a frypan over high heat and warm tortillas for 1 minute each side or until heated through. Wrap hot tortillas loosely in a clean tea towel while you warm remaining tortillas.
Fill each taco with some fried fish and shredded cabbage. Top with salsa, drizzle with sour cream sauce and sprinkle with coriander. Serve immediately with lime wedges and pickled jalapenos.
