1 cup of plain flour
½t baking powder
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
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
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