Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 12.34 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Tartare sauce
- 1 fresh jalapeno chili, seeded, if desired, and finely chopped
- 1teaspoons capers, drained
- 1/2 lime, grated zest and juice
- 1 handful coriander, leaves, chopped
- 1 gherkin, finely chopped
- 100grams all-purpose flour
- 2teaspoons ground cumin
- 1teaspoons chili powder
- 2teaspoons dried oregano
- 3/4 cup water, cold
- 400grams white fish, skinned and sliced into thick strips
- vegetable oil (for deep-frying)
- 1teaspoons salt
- 1teaspoons pepper
- 100grams mayonnaise
- 1/4 red cabbage, finely sliced (to serve)
- 8 corn tortillas (to serve)
Method
Step 1 of 4
Put the flour, spices, oregano, and measured water in a shallow dish and stir together until it resembles thick cream. Season the fish, then dip in the flour mixture until well coated.
Step 2 of 4
Fill a large saucepan one-third full of oil and heat to 176 -190°C or until a cube of bread browns in 15 seconds. Let any excess drip away from the fish, then deep-fry in batches for 3-5 minutes, until golden and crisp. Remove from the pan, drain on paper towels and keep warm.
Step 3 of 4
Make the tartare sauce by mixing together the mayonnaise, chile, capers, and gherkin in a bowl. Add the lime zest and juice to taste, then stir in the coriander.
Step 4 of 4
Toss the cabbage with a little salt and a dash of lime juice. Divide among the tortillas and add the deep-fried fish. Drizzle over the tartare sauce and serve.
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