Ingredients
- 600 gfirm white fish, hake or kingklip work well
- 100 gStaffords All Purpose Batter
- 180 gice cold sparkling water or beer (180 ml)
- To tastesalt and pepper
- ½ largepineapple, peeled, cored and diced (for the slaw)
- 1 babyred cabbage, cored and shredded (for the slaw)
- 1 babygreen cabbage, cored and shredded (for the slaw)
- 4spring onions, thinly sliced (for the slaw)
- 1fresh chilli, finely diced, seeds removed to reduce the heat if desired (for the slaw)
- 1 handfulfresh coriander, roughly chopped (for the slaw)
- 1 mediumcarrot, thinly sliced or grated (for the slaw)
- Juice of 1lime (for the slaw)
- To tastesalt (for the slaw)
- ¼ cupmayonnaise (for the spicy mayo)
- 2 Tbspsour cream (for the spicy mayo)
- 2 TbspSriracha (for the spicy mayo)
- For fryingneutral oil
- 8corn tortillas, warmed
- To servefresh lime wedges
Method
For the slaw, combine all the slaw ingredients in a bowl, season with salt and lime juice and toss to mix.
For the spicy mayo, whisk all the ingredients together and keep in the fridge until serving.
Slice the fish into chunky strips that will fit easily into the tortillas and season lightly with salt and pepper.
Whisk the Staffords All Purpose Batter and the sparkling water or beer together. Dip each piece of fish in the batter and let any excess drip off.
Gently lower the fish into hot oil and fry until golden brown and cooked through. Drain, transfer to a wire cooling rack and sprinkle with salt.
To assemble, spread a little spicy mayo on each corn tortilla. Top with some slaw and battered fish pieces, finish with a squeeze of lime and serve.
