Crispy Fish Tacos

READY IN 40 mins

This habanero mango salsa is the perfect accompaniment to crispy fried local fish. Homemade tortillas, crème fraise and ancho chili sauce knock it out of park.

Ingredients

Tortillas (either store bought or homemade)
For the fish:
1 cup flour
2 teaspoons baking powder
1/2 cup beer or soda water
250 g fresh fish (salmon, rockfish, cod or halibut)
Salt, pepper and paprika
1 L oil for deep frying
For the salsa:
1 mango (diced)
1/4 of a red onion (finely diced)
2 tomatoes (diced)
Juice of 1 lime
1/2 of a habanero (fine diced)
1/4 cup chopped cilantro
1/4 teaspoon salt

Directions

Mix the ingredients for the batter and set aside.
Cut the fish into 1/2 inch strips, season on all sides and set aside.
Make the salsa up and then transfer it into a strainer placed over a bowl. Let the juices drip out for about 20 minutes. Pour the juice into a very small pan or pot and concentrate as much as you can without burning it. Add the juice back to the salsa. Set aside.
Now pour the litre of oil into a large pot and heat it to 375° F.
Dredge the fish in the batter so that it is completely covered, let any excess slide off and then carefully place in the oil. The best way to do this is to submerge half of the fish in the oil for about 5 seconds and then carefully let go.
Cook the fish until browned very well, flip it over and repeat on the other side.

PREP 30 mins
COOK 10 mins
READY IN 40 mins