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Description
Recipe by Susan Jung
This is probably my favourite way to eat fried fish - something I'd be happy to have at least once a week. It's similar to the fried fish in fish and chips but, instead of serving it with mushy peas and vinegar, you wrap it in a warm corn tortilla and add shredded cabbage, fresh tomatoes and a light creamy sauce.
Ingredients
US|METRIC
2 SERVINGS
- 8 corn tortillas (about 15 cm in diameter)
- 200 grams green cabbage
- 150 grams cherry tomatoes (I use the oval or pear-shaped local tomatoes)
- fresh lime juice (to taste)
- 50 grams mayonnaise (preferably hellmann's)
- ground black pepper
- 600 grams white fleshed fish (cut into long, evenly sized pieces)
- all purpose flour (140 grams plain)
- 1/2 tsp. garlic salt
- 1/2 tsp. ground paprika
- 200 mL sparkling water (chilled)
- oil (for frying)
- jalapeños (optional)
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Directions
- Thinly shred the cabbage. Dice the tomatoes, then season to taste with salt and lime juice. Mix the mayonnaise with the sour cream, then stir in enough warm water so the mixture can be drizzled.
- Use paper towels to dry the fish, then season it lightly with salt and pepper. Pour oil to the depth of about 2cm in a skillet and heat it to 180 degrees.
- While the oil is heating, make the batter. In a bowl, use a whisk to thoroughly combine the flour with the garlic salt, paprika, one teaspoon of salt and some black pepper. Add the chilled sparkling water and mix to make a batter that's slightly lumpy. The batter should lightly coat a wooden spoon; if it's too thick, stir in more chilled water until it's the right consistency. Dip the fish in the batter and carefully lay it in the hot oil - cook only a few pieces at a time; do not crowd the pan. Fry the fish until it's cooked through and the batter is golden brown, then drain on paper towels.
- Warm the tortillas over the open flame of a gas burner, turning them over so they heat evenly without burning (it's OK if they char slightly). As each tortilla becomes hot and pliable, stack them in a folded-up clean kitchen towel, covering them so they stay warm.
- Put one or two pieces of fish on each tortilla and top with some cabbage and tomatoes. Drizzle with the mayonnaise/sour cream mixture, add a few drops (or to taste) of chilli sauce, then squeeze lime juice over the top. Serve immediately.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol5mg2% |
Sodium650mg27% |
Potassium860mg25% |
Protein10g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate94g31% |
Dietary Fiber12g48% |
Sugars19g |
Vitamin A30% |
Vitamin C190% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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