INGREDIENTS:
- Plain flour
- Sunflower oil
- 1-1/2 to 2 pounds firm, skinless white fish fillets, pin-boned, cut into 3-inch pieces
- 12 white corn tortillas
- 1-1/4 cups white cabbage, shredded
- Coriander leaves
- Lime wedges
- Pickled jalapenos
- TOMATO SALSA
- 2 tomatoes, finely chopped
- 2 spring onions, finely chopped
- 1 jalapeno chili (optional), finely chopped
- 1/2 small garlic clove, finely chopped
- 1 tbs finely chopped coriander leaves
- Juice of 1 lime
- 2 teaspoons olive oil
- Pinch of ground cumin
- SOUR CREAM SAUCE
- 1 cup sour cream
- 1/4 cup Greek yogurt
- Juice of 1 lime
- Pinch of ground chili
- BATTER
- 2 eggs
- 2 cups plain flour
- 1 teaspoon baking soda
- For tomato salsa, combine ingredients in a bowl. Set aside.
- For the sour cream sauce, combine ingredients in a bowl and set aside.
- For the batter, whisk eggs in a bowl. Combine well. Fold in flour, baking soda, and 2 cups of iced water. (The batter should thin – add a little extra water if necessary).
- For fish, place flour in a shallow bowl. Season well with salt flakes and freshly ground black pepper.
- Half-fill FIREDISC® with sunflower oil and heat to 200°C. (Note: A cube of bread will turn golden in 35 seconds when the oil is hot enough.) In batches, dust fish in the seasoned flour, then dip into batter, allowing excess to drip off.
- Deep-fry coated fish, turning halfway, for 2-3 minutes or until crisp and golden. Remove with Ultimate Frying Weapon. Drain on a paper towel. Repeat with the remaining fish.
- On the outer edge of your FIREDISC®, warm tortillas for 1 minute on each side or until heated through. Wrap hot tortillas loosely in a clean tea towel while you warm the remaining ones.
