Crispy Fish Tacos

@another_food_blogger Gavin Sutherland pairs up our 2024 Blanc De Noir with his recipe.

Serves 4ppl
Prep = 10mins Cook = 10mins

Ingredients

300g snapper or other similar white fish
Canola oil – approx. 1 litre (size of pot depending)

Batter

60g flour
120ml sparkling water – cold
Salt

Pear, Chilli and Lime Salsa

1 pear
1 red chilli
1 lime – juiced
¼ medium sized red onion
4 tbsp olive oil

Other

Tortillas
100g red cabbage – thinly sliced
Coriander – for garnish

Method

1. Dice the pear, chilli & onion finely and mix with oil & lime juice – set aside in the fridge
2. Cut the snapper into 30-40g pieces, pat dry and season
3. Make the batter by whisking the cold water into the flour/salt mix
4. Heat the canola oil to 180c and then dip the snapper into the batter, gently shake off any excess and add to the oil
5. Cook for approx. 3-4 minutes or until golden brown
6. Cook the fish in batches – I added 4-5 pieces per batch
7. Serve with warmed tortillas, cabbage, coriander and a little mayo if you like

Essential Tools

• Chef knives
• Chopping board
• Mixing bowl x 2
• Weighing/measuring utensils
• Whisk
• Large deep sided frying pan or saucepan
• Tongs

Tips/Tricks

• Don’t crowd the pan when frying the fish as it will drop the temperature of the oil too much
• Allow the oil a minute to heat up before adding the 2^nd batch of fish
• Place cooked fish on a wire rack for a moment to cool before serving