A fantastic summer recipe for those who love Mexican food. The fish needs to be crispy and golden. You can add avocado slices or guacamole to this recipe. Makes 4-5 nicely stuffed taco’s.


450 – 500g firm white fish fillets cut into strips / or chunks,  e.g. angelfish

1 1/2 cups flour (and 1/4 cup for dusting)

300ml beer

3 tsp baking powder

salt & pepper

2 tsp smoked paprika to add to the dusting flour (optional)

1 red onion finely sliced and soaked in red wine vinegar for about 4 hours or longer in the fridge

soft flour taco’s or tortillas / wraps

oil for frying

lime or lemon wedges

fresh coriander leaves

For the spicy slaw:

Grated carrot (quantity as per requirement)

Finely sliced cabbage to a 50:50 ratio to the carrot

Good quality mayonnaise to coat the carrot and cabbage

Hot sauce of your choice to season the slaw.

Make the slaw by tossing the shredded cabbage and grated carrot in a  bowl with the mayonnaise and hot sauce


  1. Heat enough oil in a deep pot to fry the fish pieces (about half full)
  2. Toss the fish pieces in a bowl with the flour,smoked paprika, salt and pepper to lightly coat
  3. In another bowl mix the flour and baking powder and then add the beer and whisk lightly to a thick runny consistency
  4. When the oil is hot enough, dip each piece of fish into the batter and gently drop into the oil turn the pieces over when they are golden brown and drain on kitchen paper
  5. Repeat until all the fish is cooked
  6. Heat the tacos / tortilla’s by either microwaving for 10 seconds or heating on a dry hot pan
  7. Assemble the tacos adding the slaw, a few fish pieces and coriander
  8. Season with salt and a spritz with lime juice

Recipe and image via www.drizzleanddip.com



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