Baja-style Fish Tacos

Cook time 45 minutes
Servings 4


480g white fish (like flathead or flake) cut into 5cm pieces
1 cup plain flour + extra for dusting
½ cup rice flour
350mL beer (may need a little more)
Vegetable oil, for deep-frying
1 tbsp of chipotle in adobe sauce
½ cup whole egg mayonnaise
1 tsp honey
Juice of 1 lime
¼ purple cabbage, shredded
1 French shallot, sliced
½ cucumber, cut into rounds
4 sprigs of coriander, picked
1 jalapeno chilli, finely sliced
4 burrito tortillas

Baja-style Fish Tacos


Heat the oil in a large pot or wok to 180°C. In a large bowl add the flours and salt. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter.

Dust each piece of fish in the extra flour and then coat in batter, drain excess off and carefully place in the hot oil. You may need to do this in batches. Cook for two minutes or until golden brown. Drain on some paper towel. Season with some more salt.

Combine the chipotle in adobe sauce, mayonnaise, honey and lime. Add the shredded cabbage, shallot and cucumber, and toss together.

Warm the tortilla wraps as per packet instructions. Divide the cabbage salad in the centre of each tortilla. Arrange a few pieces of fish and top with a few leaves of coriander and sliced chilli.