- 500g Snapper fillets, skinned and cut into bite sized pieces
- 8 x soft tacos
- ¼ purple cabbage, finely sliced
- ¼ bunch coriander, leaves picked
- ¼ bunch mint, leaves picked
- Kewpie mayonnaise
- Sriracha sauce
- Lime cheeks
- 250g self raising flour
- Pinch of sea salt
- Pinch of paprika
- 375ml beer
- Extra flour for dusting
- 2 litres vegetable oil (for frying)
- 1 x 250g punnet Victorian Strawberries, washed, hulled and diced
- ½ red chilli, deseeded, finely diced
- ½ shallot, finely sliced
- Juice of 1 lime
- Salt and pepper
To prepare the beer batter whisk all the ingredients together until well combined, then set aside to rest for 30 minutes.
Combine all strawberry salsa ingredients in a bowl. Taste and adjust seasoning if required then set aside until ready to serve.
Half-fill a heavy-based frying pan with the vegetable oil and heat to 180° Dust fish with flour, check oil is hot enough (a cube of bread dropped in the oil should brown in 15 seconds). Dust the fish with extra flour and dip into the batter. Then carefully lower the battered fish into the oil and shallow fry for 2-3 minutes, turning the fish over half way through to achieve a light golden colour. Place the cooked fish on kitchen paper and sprinkle with sea salt while still hot.
Heat your soft tacos per packet instructions.
Assemble the tacos by placing a pile of cabbage onto the soft taco shell. Top with strawberry salsa and fried snapper, then garnish with mint and coriander. Serve with extra lime cheeks, kewpie mayo and sriracha sauce.
Notes: You can always just cook your fish on the BBQ if you don’t want to make the batter.