food, Recipes

Beer-battered Fish Tacos

Styling Brita du Plessis Photographs Sean Calitz


1 cup of plain flour

½t baking powder

½t salt

½ cup of Mexican-style beer

40g chorizo, finely sliced

½ cup of French-style mayonnaise

zest and juice of 1 lime

oil for cooking

salt and pepper, to season

2 large pieces of kingklip, cut into
2cm chunks

10 mini tortillas

3 gem lettuces, sliced finely



To make the batter, sift the flour, baking powder and salt into a bowl. Gradually whisk in the beer to make a smooth batter.

Cover and set aside for 30 minutes.

Dry fry the chorizo in a pan until crispy and set aside.

Mix the mayo with the lime juice and zest and also set aside.

Heat the oil in a large saucepan to 190°C (to test, a small piece of bread should turn golden within 40 seconds).

Season the fish well, then dip into the batter and fry, four pieces at a time, until golden brown and cooked through.

Drain on towel and repeat the process with the rest of the fish.

To assemble the tacos, place a little lettuce in the middle, top with the fish and chorizo and drizzle with mayonnaise. Serve immediately with ice-cold beer. MAKES 10

Recipes and styling Brita du Plessis Photographs Sean Calitz

This recipe originally featured in HL Jan/Feb 2015



Southern fried chicken tortilla

Ricotta, sweetcorn pancakes

Calamari in chilli tomato