FRIED FISH TACOS
Ingredients (makes 6-8 tacos)
300g gurnard/snapper
Culleys picklenaise
Lemon x 1
Flour x ½ cup
Milk x ½ cup
Egg x 2
Canola oil x 1 cup
Soft shell tacos x 6-8
Salsa (topping)
Corn x ½ cup (preferably fresh but can use canned)
Tomatoes finely diced x 2
Red onion x 1 finely sliced
Coriander chopped (small handful)
Radish x 2 sliced thinly
1/ Mix flour, 2 eggs & milk together until it has a thick consistency. If this is too lumpy then add small amounts of milk while stirring until it becomes a consistent batter mix.
2/ Cut fish into even size strips roughly 4-5cms long, then mix through the batter
3/ Heat pan on high with 1 cup of canola oil
4/ Once your oil has heated up (should only take 5mins) then add your battered fish and cook for roughly 3 mins per side
5/ Remove from pan and rest on some paper towels to remove any excess oil
6/Heat soft shell tacos for roughly 1-2 minutes then add your fish and top with your salsa mix.
7/ Mix 1 squeezed lemon with half a bottle of culleys picklenaise sauce then top your tacos with the sauce before serving.