INGREDIENTS

• 4 fillets fresh reef fish (skinned and boned)

• 1/4 cup self-raising flour

• 1/4 cup plain flour

• 1/4 cup cornflour

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp dried thyme

• Salt and pepper

• 200ml beer, cold

• Rice bran or grapeseed oil for frying

• 8 corn tortillas

• 1/2 cup pickled jalapeños, finely chopped

• 3 tbsp jalapeño pickling brine

• 1/4 red onion, finely diced

• 1/2 cup fresh coriander, finely chopped

• 250ml sour cream

• 2 tbsp chipotle Tabasco sauce 

• 1/4 red cabbage, finely shredded

• 1/4 iceberg lettuce, finely shredded

METHOD

Cut fish into 2-3 even strips. Pat fillets dry using paper towel. Place self-raising flour, plain flour, corn flour, onion powder, paprika and thyme into medium-sized bowl. Season with salt and pepper and mix together well.

Make a well in the centre of the bowl and gradually pour cold beer into the flour mixture, whisking to create a smooth batter. Allow batter to rest for 5 minutes.

Place a large frypan over medium heat. Pour 2-3cm of oil into the pan and heat to 175oC, or until a droplet of batter streams with bubbles.

Dip each piece of fish into the batter before carefully placing in the hot oil. Cook fish for 2-3 minutes each side, or until golden brown and cooked through. Remove from oil and drain on paper towel.

Meanwhile, wrap corn tortillas in aluminium foil and place in the oven for 5-10 minutes to heat through (you can also do this using a grill pan or fry pan).

Combine jalapeños, jalapeño brine, red onion and coriander in a small bowl and mix well to create a salsa. 

In a separate bowl, swirl the Tobasco into the sour cream. 

To construct the tacos, place a spoonful of chipotle sour cream down the centre of each tortilla. Top with a small amount of cabbage and lettuce. Arrange 2 pieces of crispy fish and a spoonful of jalapeño salsa. Serve and enjoy (preferably with a cheeky margarita).