CRISPY FISH TACOS
MAKES 3 TACOS
• 1ℓ (4 cups) canola oil• 110g hake fillet• 5ml (1 tsp) salt, plus extra for seasoning• 2.5ml (½ tsp) ground black pepper• 130g cake wheat flour• 15ml (1 tbsp) garlic powder• 15ml (1 tbsp) paprika• 375 ml (1½ cups) sparkling water• 30g cake wheat flour seasoned with½ tsp salt• 60 g green cabbage, sliced thinly• 80ml (⅓ cup) pico de gallo (recipe on page 142)• 3 warm corn tortillas• fresh coriander for garnishing
PICKLED JALAPEÑO AND CORIANDER SOUR CREAM
• 180ml (¾ cup) sour cream• 10 g pickled jalapeños• 80ml (⅓ cup) chopped fresh coriander• 2.5ml (½ tsp) salt
1. Place the canola oil into a deep-fryer or pot and heat to 180ºC.
2. Cut the hake fillet into manageable, fish finger–size pieces and season lightly with salt.
In a large bowl, whisk 1 tsp salt with the black pepper, cake flour, garlic powder and paprika until well combined. While mixing, slowly pour in the sparkling water and keep mixing until you end up with a smooth, lump-free
