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Try these delicious fish tacos!
To prepare the beer batter, whisk the ingredients in a bowl until smooth and well combined, then set aside to rest for 30 minutes.
To make the avocado salsa, combine all the ingredients in a bowl, season to taste and set aside until ready to serve.
Half-fill a deep-sided heavy-based fry pan with vegetable oiland heat to 180°C (to check oil is hot enough a cube of bread dropped in the oil should brown in 15 seconds).
Dust fish with flour, dip into the beer batter, shake off excess and carefully lower the battered fish into the oil in batches and shallow-fry for 2-3 minutes, turning the fish over half way through until light golden in colour.
Drain the fish on absorbent paper and season with salt while still hot.
To serve: Place a little lettuce in each soft taco, top with avocado salsa, fried snapper and sour cream, garnish with mint and coriander and serve with extra lime cheeks.
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