Beer Batter Fish Tacos with Jalapeño Tartare

Name: Beer Batter Fish Tacos with Jalapeño Tartare
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1L rice bran oil, to fry; 12 corn tortillas, warmed; 500g snapper fillet; 1½ cups self-raising flour; 1 tsp smoked paprika; 1 tsp onion powder; ½ tsp turmeric powder; ½ tsp chilli powder; 350ml beer; Jalepeńo tartare; ½ cup sour cream; ½ yoghurt; ¼ white onion, finely diced; 2 tbs pickled jalapeño peppers, finely chopped; 1 tbs pickle juice; 2 tbs dill, finely chopped; 2 tbs coriander leaves, finely chopped; ¼ tsp salt; ¼ iceberg lettuce, shredded; Lemon wedges

Change up your taco game with these fresh and zingy fish tacos. Perfect for warm summer nights when you want something light, simple and full of flavour.

Serves: 4
Prep: 20 mins
Cook: 10 mins
Difficulty: Easy

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Ingredients

1L rice bran oil, to fry
12 corn tortillas, warmed
500g snapper fillet
1½ cups self-raising flour
1 tsp smoked paprika
1 tsp onion powder
½ tsp turmeric powder
½ tsp chilli powder
350ml beer
Jalepeńo tartare
½ cup sour cream
½ yoghurt
¼ white onion, finely diced
2 tbs pickled jalapeño peppers, finely chopped
1 tbs pickle juice
2 tbs dill, finely chopped
2 tbs coriander leaves, finely chopped
¼ tsp salt

To serve

¼ iceberg lettuce, shredded
Lemon wedges

Method

Place the flour and spices in a mixing bowl and whisk together to combine. Add the beer and whisk until smooth. Set aside to rest for 20 minutes.
To make the sauce, mix together all of the ingredients in a bowl and refrigerate until you’re ready to serve.
Cut the fish into finger sized strips and heat the oil 190°C or until a wooden spoon sizzles gently when dipped into the oil.
Dip the fish in the batter, let the excess drip off and gently place into the hot oil. Fry for 2–3 minutes or until golden and crisp. Drain on paper towel and season with salt.
Serve with warm corn tortillas, the jalapeño tartare sauce, shredded lettuce, lemon wedges and extra fresh herbs.