Fish Tacos
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 400 grams skinless fish fillets, such as snapper or sea bass
Beer Batter Cooking Method
- 125 grams flour
- 375 mL beer
- 1 teaspoon garlic powder
- 1 egg
- ½ teaspoon ground pepper
- oil, for deep frying
Sous Vide Cooking Method
- 3 teaspoons olive oil
- ¼ teaspoon lime zest
- 1 sprig oregano
- salt and pepper
Avocado Cream
- 1 avocado
- 4 tablespoons sour cream
- 1 tablespoon lime juice
- sea salt
To Serve
- 8 small soft taco shells
- 1 cup purple cabbage, finely shredded
- coriander leaves, to serve
- sea salt
Instructions
Beer Batter Cooking Method
- Heat the oil in a large heavy based pot over a medium heat to 190 °C.
- In a large mixing bowl, combine together the flour, egg, garlic powder and black pepper. Stir in the beer. Start by adding 1 cup of beer and then keep adding more until you obtain your desired texture.
- Add the fish to the batter and toss to coat all over. Let excess batter briefly drip off.
- Carefully lower the fish into the oil and fry for about 3 minutes. Cook the fish in batches. Transfer the cooked fish to paper towel while you cook the remaining fish.
Sous Vide Cooking Method
- Preheat the sous vide water bath to 54°C.
- Season the fish fillets with salt and pepper. Place the fish fillets, olive oil, lime zest and oregano in a vacuum bag and seal.
- Lower the fish into the water bath and cook for 20 minutes.
- When the fish is ready, remove the bag from the water bath and transfer the fish to a plate lined with paper towel. Discard any liquids from the sous vide bag.Flake the fish into bite-sized pieces.
Avocado Cream
- Place the avocado, sour cream, lime juice and a pinch of salt into a food processor and blitz until completely smooth.
To Serve
- Divide the taco shells between 4 plates. Top each taco with a small amount of cabbage and some cooked fish. Drizzle over the avocado cream and then sprinkle with fresh coriander and salt.