Ingredients

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  

Method

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   READ MORE: Southern fried chicken tortilla Ricotta, sweetcorn pancakes Calamari in chilli tomato