CRISPY COCONUT FISH TACOS WITH PINEAPPLE SALSA
SERVES 4 PREP 25 MINS COOK 10 MINS
• 11/3 cups self-raising flour
• 1 cup Mexican-style beer
• vegetable oil, for deep-frying
• 500g firm white fish fillets, cut into 1.5cm fingers
• 1 cup panko crumbs
• ¾ cup shredded coconut
• ¾ cup Greek-style yoghurt
• 1 tbsp lime juice
• 1 tsp cayenne pepper
• 12 taco shells, warmed
• 2 cups shredded lettuce
PINEAPPLE SALSA
• ½ small pineapple, peeled, finely chopped
• 1 Lebanese cucumber, finely chopped
• ½ small red onion, thinly sliced
• 1 tbsp lime juice
1 Sift 1 cup of the flour into a bowl. Whisk in beer. Season and set aside.
In a large saucepan, heat oil on high (170ºC) until a little flour sizzles when
